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Mexican Tapenade

  • Cook Time: 60 minutes

Ingredients

  • Ingredients

    • 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

Directions

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.