Mexican Tapenade



  • 2 (6-ounce) cans California Ripe Olives, drained
  • 1/4 51 lightly packed fresh cilantro leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 canned chipotle pepper plus 2 teaspoons adobo sauce from can
  • Good quality tortilla chips


Drain olives well and place in a food processor with all remaining ingredients except chips. Pulse on and off until finely chopped. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with tortilla chips or use as a sandwich spread or in quesadillas or tacos.