Easy Mixed California Olive Tapenade
Prep Time : 5 Minutes
8-10 Servings
Ingredients
- 1 (6 ounce) can each California green and black olives, drained and rinsed (Approximately 2 1/2 cups altogether)
- 2 tbsps. Capers
- 2 tbsps. Marinated Sundried Tomatoes
- 1 large clove Garlic or 2 small, roughly chopped
- 1 tsp. dried Oregano
- 4 tbsps. Fresh Flat Leaf Parsley Leaves
- 1 tbsp. Fresh Basil Leaves, chopped
- 1 tbsp. Freshly Squeezed Lemon Juice about 1/2 Lemon
- 2 tbsps. Olive Oil
- Coarse Kosher Salt and Black Pepper to taste
Directions
- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
- For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
