Delightful Olive Tapenade
This olive tapenade is delicious on crackers, small baguette slices, etc. I'm sure there are many other ways to use it too - ENJOY!
Servings 1 cup
Ingredients
- 1/2 cup Kalamata olives, check for pits and remove if any
- 1/2 cup Green Manzanilla olives with pimento
- 1-2 tsp capers, drained
- 1/2 tsp fresh thyme leaves, chopped
- 1 tsp fresh oregano leaves, chopped
- 1 tsp fresh basil leaves, chopped
- 1 T fresh flat leaf parsley, chopped
- 2 - 3 tsp fresh lemon juice
- 2 T olive oil
Instructions
- Place all the ingredients in a food processor with the metal S-blade
- Pulse to chop
- then process until the tapenade is the consistency you want
- You can either chill it for later or eat it right away!
- The tapenade should keep in the fridge for at least a week
- YIELD: Approximately 1 cup of olive tapenade