Lemony Olive Tapenade with Feta

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 1 Lemon, Zest of
  • 1/2 Lemon, Juice of

• Condiments

  • 1 cup Black olives, pitted
  • 1 cup Green olives, pitted

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Feta cheese

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, peeled and minced
• Zest of 1 lemon
• 1 cup finely chopped pitted green olives
• 1 cup finely chopped pitted black olives (I used kalamata)
• Juice of half a lemon
• 1/4 cup crumbled feta cheese

Directions

• Heat the oil, garlic, and lemon zest in a small saucepan over medium heat for 5 minutes. Remove from heat and allow to cool.
• Place the chopped olives in a serving bowl and toss with the lemon juice, feta, and cooled olive oil.
• Serve with sliced crusty bread or focaccia.