Olive Tapenade

2 1/2 c. mixed pitted olives, drained

2 Tbsp. capers, drained
2 Tbsp. marinated sun-dried tomatoes, drained
1 Tbsp. chopped garlic
1 tsp. dried oregano
4 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped basil
1 Tbsp. Sicilian Lemon White Balsamic
1/4 c. Extra Virgin Olive Oil (medium such as Cobrancosa)
fresh ground black pepper to taste

In the bowl of a food processor, add the olives, capers, tomatoes, garlic,oregano, parsley, basil, lemon balsamic, 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 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 1 week.

*adapted from a recipe submitted by Lorna Kern

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