Black & Green Olive Tapenade
Olives. Olives. Olives. Lots of olives in this dish. And that's why it's the best.
12 min6 servings121 kcal
Ingredients
- 1 cup kalamata olives
- 1 cup green olives
- 1/4 cup oil-packed sun-dried tomatoes
- 1 Tbsp capers
- 2 garlic clove
- 1 Tbsp fresh basil leaves
- 3 Tbsp unsalted roasted walnuts
- 1/2 lemon
- 1 Tbsp extra-virgin olive oil
- 1 tsp dried oregano
Instructions
- 1
Finely mince the olives, tomatoes, capers, garlic, basil, and walnuts.
- 2
Transfer to a medium bowl.
- 3
Add the remaining ingredients and toss to combine.
- 4
This tapenade can be enjoyed immediately, but ideally, cover and refrigerate for 2 hours or overnight to allow the flavours to meld. Enjoy!
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