Tapenade
Ingredients
- 1 1/2 cups pitted olives (mix of kalamata and green olives)
- 3 tbsp extra-virgin olive oil
- 2 tbsp capers
- 1/2 tbsp fresh lemon juice
- 1 garlic clove
- 1/3 cup fresh basil or parsley
Instructions
- In a small food processor, combine the olives, olive oil, capers, lemon juice, and garlic.
- Pulse until combined but still chunky. Add the fresh herbs and pulse again.
- If you do not have a small processor, you can finely chop all the ingredients.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.