Rating4.5/5 (from 2 ratings)4.5
Yield1/2 cup, 4 servings
1 cup pitted black or green olives
2 tablespoon capers
4 teaspoon extra-virgin oil
2 teaspoon fresh lemon juice
1 teaspoon minced fresh basil or 1/2 tsp. dried
1 teaspoon crushed garlic (2 cloves)
dash black or cayenne pepper
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. 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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