Olive Tapenade

Makes 13 servings (4 cups)| Gluten free and dairy free

Step 1

1 c. pitted kalamata olives
1 c. pitted green olives
1 c. pitted black olives
2 Tbsp capers
4 cloves garlic
¾ c. (jarred) roasted red pepper strips
1 Tbsp parsley
1 Tbsp basil
3 tsp lemon juice
1/4 c. olive oil

Directions:

  1. In a food processor, pulse the olives, capers, garlic and red pepper.  Approximately 10-15 pulses, being careful not to over process. Scrape down the sides of the bowl as the mixture rises and process into small pieces, but large enough to still see the colors.
  2. Stir in the herbs, lemon juice and olive oil.
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