Easy Mixed California Olive Tapenade

California Olive Committee
  • 8 Servings
  • Total
    5 Minutes

Recipe from This Mess is Ours

Ingredients

    • 1
      (6 ounce/180 g) can each California green and black olives, drained and rinsed (Approximately 2 1/2 cups (625 ml) altogether)
    • 2 tbsps.
      (30 ml) Capers
    • 2 tbsps.
      (30 ml) Marinated Sundried Tomatoes
    • 1
      large clove Garlic or 2 small, roughly chopped
    • 1 tsp.
      (5 ml) dried Oregano
    • 4 tbsps.
      (60 ml) Fresh Flat Leaf Parsley Leaves
    • 1 tbsp.
      (15 ml) Fresh Basil Leaves, chopped
    • 1 tbsp.
      (15 ml) Freshly Squeezed Lemon Juice about 1/2 Lemon
    • 2 tbsps.
      (30 ml) Olive Oil
    • Coarse Kosher Salt and Black Pepper to taste

Instructions

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

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