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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Has anyone bought a Vita Mix from the US for use in Europe?ellie24 - 40 min 4 sec ago
I wondered where goneraw had gone...TammiTrue - 4 hours 21 min ago
Dehydrator experimentation dayClaireT - 5 hours 50 min ago
Raw Bacon Recipe - what happened to it?TammiTrue - 1 day 17 hours ago
Raw ThanksgivingClaireT - 3 days 7 hours ago