Description
Super easy olive tapenade. This is a great spread for bread, crackers and so many other dishes!
Ingredients
- 10 ounces, weight Jarred Pitted Green Olives (Picholine Olives If Possible), Drained
- 10 ounces, weight Jarred Pitted Kalamata Olives, Drained
- ¼ cups Chopped Parsley
- 2 Tablespoons Capers
- 1 Tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- 2 Tablespoons Olive Oil
- 2 cloves Garlic
Preparation
Add all ingredients to a food processor or high powered blender. Process until blended. Serve.
Store in an airtight container. Lasts 2–3 days in the fridge.
