This lemony Mixed Olive Tapenade is so on the mark. Bright with lemon juice and zest, the Kalamata and Castelvetranos shine in this perfectly blended mix.
In a food processor bowl, place pitted olives, 2 fresh cloves of garlic, zest of half a lemon, squeeze of lemon juice, pinch of pepper and 3 tbsp of drained capers.
Through the food processor feed tube, add some of the olive oil, pulse, and repeat.
Continue to repeat until you have a desired consistency. I prefer to have an even consistency with my tapenade for versatility.
Remove from food processor bowl and place in container with tight fitting lid.
Will keep refrigerator for up to two weeks.
Notes
Nutrition
Serving: 2tbspCalories: 77kcal
Nutritional information is calculated online and should be used as a guide.