Description
A flavorful Olive Tapenade recipe combining kalamata and green olives with sun-dried tomatoes, capers, fresh herbs, and a hint of lemon juice. Perfect for spreading on crusty bread or as a dip for veggies.
Ingredients
Units
Scale
Pitted Olives:
- 1 1/2 cups of kalamata and green olives, pitted
Sun-Dried Tomatoes:
- 4 oil-packed sun-dried tomatoes
Extra-Virgin Olive Oil:
- 3 tablespoons
Capers:
- 1 tablespoon
Fresh Lemon Juice:
- 1/2 tablespoon
Garlic:
- 1 clove
Fresh Herbs:
- 1/3 cup fresh basil or parsley
Instructions
- Combine Ingredients: In a small food processor, blend the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic until chunky.
- Add Herbs: Add the fresh basil or parsley and pulse again until mixed.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
