10-Minute Olive Tapenade Recipe

Ingredients

• 2 1/2 cup (345 grams) Mixed Pitted Olives (such as Black, Kalamata, ripe Green, drained)
• 2 Tablespoons Capers (drained)
• 2 Tablespoons Marinated Sun Dried Tomatoes (drained)
• 1 Tablespoon Garlic (chopped)
• 1 Tablespoon Oregano (dried)
• 4 Tablespoons Fresh Parsley Leaves (chopped, or 1 Tbs dried)
• 1 Tablespoon Fresh Basil Leaves (chopped, or 1 tsp dried)
• 1 Tablespoon Lemon Juice (about 1/2 a lemon)
• 1/4 cup (50 grams) Extra Virgin Olive Oil
• A few grinds of black pepper

Instructions

1. 1

   In the bowl of a food processor fitted with the S blade, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.

2. 2

   For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.

3. 3

   For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.

4. 4

   For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.

5. 5

   Garnish with parsley leaves and olive oil for drizzling. Store in a covered container in the refrigerator for up two weeks.