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.
Kandace's ThoughtsBy kandace
For olive fans out there, this is great!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Buy IELTS Certificate online| Genuine IELTS Certificate whatsap +46739780300medon - 23 hours 55 min ago
Is bagged salads raw vegan?ClaireT - 2 days 12 hours ago
Winter! Raw till four???? Advice!!! Weight gain?jmal7073 - 3 days 9 hours ago
Tryin AgainTammiTrue - 3 days 12 hours ago
Whole Grain Unhulled Hemp SeedsTammiTrue - 3 days 12 hours ago