Olive Tapenade

Added by Julian

Damn fine

Ingredients

  • ▢ 1 cup Kalamata olives (pitted)
  • ▢ ¼ cup sun dried tomatoes ((in oil) reserve oil)
  • ▢ ¼ cup chopped parsley
  • ▢ 5 cloves garlic
  • ▢ 1 tablespoon capers
  • ▢ 2 tablespoons sun dried tomato oil
  • ▢ 2 tablespoons lemon juice (freshly squeezed)
  • ▢ ½ teaspoon pepper (or to taste)

Instructions

  • Assemble your ingredients, ensuring the Kalamata olives, sun-dried tomatoes, chopped parsley, garlic cloves, and capers are at hand. Reserve the sun-dried tomato oil for use in the blending process.
  • Place all ingredients, including the sun-dried tomato oil and freshly squeezed lemon juice, into a food processor. Pulse until the mixture forms a coarse puree, adjusting to your preferred texture.
  • This olive tapenade serves beautifully over crostini, as a standalone dip, or as a zesty condiment to elevate your dishes. Enjoy immediately or store for future use.