Olive Tapenade

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Basil, fresh leaves
  • 1 tbsp Garlic
  • 1 tsp Oregano, dried
  • 4 tbsp Parsley, fresh leaves
  • 2 tbsp Sun dried tomatoes

• Condiments

  • 1/2 1 tbs lemon juice
  • 2 tbsp Capers
  • 2 1/2 cup Olives, Mixed Pitted

• Baking & Spices

  • 3 grinds Black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on vanillaandbean.com

Description

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 bowl. Pulse a few more times, and the relish will be ready.
• For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
• For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
• Garnish with parsley leaves and olive oil for drizzling.
• Store in a covered container in the refrigerator for up to a week.