Rating4.5/5 (from 2 ratings)4.5
Yield1/2 cup, 4 servings
1 cup pitted black or green olives
2 tablespoon capers
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh basil or 1/2 teaspoon dried
1 teaspoon crushed garlic (2 cloves)
Dash black or cayenne pepper
1. Place all the ingredients in a food processor fitted with the S blade and process until smooth.
2. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3. Stored in a sealed container in the refrigerator. Olive tapenade will keep for five days.
The Rawtarian's ThoughtsBy The Rawtarian
For olive fans out there, this is great!
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