Tapenade 101
| 1 (6 oz.) can | California Ripe Olives, drained |
| 2-3 Tbsp. | olive oil |
| 2-3 Tbsp. | minced garlic |
| juice of 1 lemon |
| 1/2 cup | marinated artichoke hearts, drained |
| 1/4 cup | chopped fresh basil |
| 1 Tbsp. | capers, drained |
| 1 tsp. | orange zest |
| sliced baguettes or crackers |
Combine California Ripe Olives, olive oil, garlic and lemon juice in the bowl of a food processor and pulse. Add artichoke hearts, basil, capers and lemon zest and puree to desired consistency. Serve with baguettes or crackers. Serves 8.
