Middle Eastern
Olive Tapenade
Prep (mins)
10
Total (mins)
15
Green Olvies
Black Olives
Capers
Parsley
Basil
Oregano
Thyme
Garlic
Lemon Juice
Olive Oil
Salt
Pepper
Olive Tapenade
Ingredients
- 1 1/2 cups pitted green and black olives
- 3 tablespoons capers, rinsed
- 1 1/2 tablespoons chopped parsley
- 1/2 tablespoon each minced basil, oregano, and thyme
- 3 cloves garlic, minced
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Place all of the ingredients except the olive oil and salt and pepper into a food processor. Pulse a few times to coarsely chop.
- Drizzle in the olive oil and pulse a few more times. Stir in salt and pepper to taste.
- Refrigerate until ready to serve. Can be made up to 4 days in advance.