Olive & Sun-Dried Tomato Rustic Tapenade

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Basil, fresh leaves
  • 1 Clove Garlic
  • 2 tsp Lemon, zest
  • 3/4 cup Sun dried tomatoes

• Condiments

  • 2 tsp Lemon juice
  • 1 cup Olives, Mixed Pitted

• Baking & Spices

  • 1 Salt & pepper to taste if desired

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1 Cup Mixed Pitted Olives
• ¾ Cup Sun-Dried Tomatoes
• ¼ Cup Fresh Basil Leaves
• 1 Clove Garlic
• 2 teaspoons Lemon Zest
• 2 teaspoons Lemon Juice
• Salt & Pepper to taste if desired

Directions

• Taste your olives, different brands of olives can range hugely in saltiness. If you are happy with the saltiness of your olives, continue to the next step. If you find your olives too salty, rinse the olives with clean water to remove excess salt. If they are still too salty, soak the olives in fresh water for as long as an hour and then rinse clean. The salt will come out in the water.
• Once your olives are ready, roughly chop them and add them to a bowl. If some of your olives have pits, carefully remove the pits, and then continue to chop. Chop the sun-dried tomatoes, the basil, and finely mince the garlic and add to bowl. Zest and juice the lemon and add that to the bowl as well.
• Mix it all up, and taste. Add more lemon, salt and pepper if desired. Serve along with toast or crackers. This would also be lovely served along side Homemade Vegan Cashew Ricotta.