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
- 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