California Ripe Olive and Meyer Lemon Tapenade


  • 2 cans California Ripe Olives, drained
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed Meyer lemon juice
  • Zest from 1/4 Meyer lemon
  • Pepper to taste


  1. Combine all ingredients in a food processor, and gently blend until slightly chunky.
  2. Let sit at least 2 hours.
  3. Enjoy atop baguette or crackers.
Recipe by:

Jorge and Julia Inestroza