Olive Tapenade

So if you visited my kitchen I would have to make a double batch- 1 for you and 1 for me because this is so delish... I don't want to share! This recipe is adapted from Cookie and Kate

In a food processor:

1/2 Cup pitted green olives such as Castelvetrano or some firm large olive, drained

1/2 Cup Kalamata pitted black olives, drained

2 tsp capers, drained

2 T good quality extra virgin olive oil

1 large garlic clove- minced

2 T lemon juice

1/3 Cup FRESH flat leaf parsley

Pulse in a food processor until you get desired texture- I like it a little bit chunky not pureed smooth. 

Dig in with your flatbread or crackers! Bete'avon! I hope your tapenade is even better than mine! Let me know how it goes!



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