Black Olive Tapenade

Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an appetizer, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. Tapenade can be thinned with olive oil and drizzled on fresh pasta or used as a base for vinaigrette. Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.

Black Olive Tapenade

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Ingredients

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• 1 1/4 C Pitted Black Olives, drained
• 1 Tbsp Capers drained
• 1 Tbsp Marinated Sun Dried Tomatoes, drained (optional)
• 1/2 Tbsp Garlic chopped
• 1/2 tsp Oregano dried
• 2 Tbsp Fresh Parsley Leaves, chopped
• 1/2 Tbsp Fresh Basil Leaves, chopped
• 1/2 Tbsp Lemon Juice
• 1/4 C Extra Virgin Olive Oil (less if making a relish)
• A few grinds of fresh black pepper

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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 bowl. Pulse a few more times, and the relish will be ready.
3. For a chunky spread, use a bit less olive oil and pulse up to 15-17 times, stopping to scrape down the bowl a few times.
4. For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
5. Garnish with parsley leaves and olive oil for drizzling.
6. Store in a covered container in the refrigerator.

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Notes

• Not Included In Your Box: Capers, Olive Oil, Oregano, Parsley, Basil, Lemon