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Mixed Olive Tapenade

Mixed Olive Tapenade

This olive tapenade is anchovy-free, yet packed with flavor.
By Robin Runner

If you love olives, this recipe has your name written all over it.  My husband and I love to entertain and anytime I can make some appetizers ahead of time – I’m a happier hostess.  This tapenade is also wonderful on a muffuletta if you have leftovers.  Serve with some toasted baguette slices or Melba toast.  Pair it up with your favorite glass of wine and sit back and enjoy.

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Mixed Olive Tapenade


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  • Author: Robin Runner
  • Total Time: 5 minutes
  • Yield: 8-12 1x

Description

This olive tapenade is anchovy-free, yet packed with flavor. Versatile. Makes a wonderful prepare ahead of time appetizer or topping for your favorite sandwich or muffuletta.


Ingredients

Scale
  • 1/2 pound of mixed olives, pitted ( I used garlic stuffed, feta stuffed, green and Kalamata olives)
  • 3 cloves of garlic, peeled
  • 1 tablespoon + 1 teaspoon of capers
  • 5 fresh basil leaves
  • 1/2 of a lemon, juiced
  • 2 tablespoons of olive oil
  • Zest from one lemon

Instructions

  1. This is super easy! Toss it all in your food processor and blend until it resembles a chunky paste. Remove and store in a tupperware container.
  • Prep Time: 5 mins
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