Description
Classic tapenade dip: green and black olives, salty capers, tangy lemon juice and smooth olive oil.
Ingredients
- 12 whole Pitted Green Olives
- 12 whole Pitted Black Olives
- 1 clove Garlic
- 2 teaspoons Capers, Rinsed And Dried
- 1 teaspoon Lemon Juice, Freshly Squeezed
- 2 Tablespoons Olive Oil
Preparation
Add the olives, garlic, capers, and lemon juice to food processor. Pulse 2-4 times until broken up. Drizzle in the olive oil and process until smooth and well blended.
If you don’t have a food processor, you can go for a more “rustic” tapenade: finely chop the olives, garlic and capers and mix well with the olive oil. The dip will be more coarse but still tasty!
