Olive Tapenade

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This is a lovely addition to any party.  Just thin slice a baguette and toast or grill after brushing with olive oil and serve.

Olive Tapenade

1 cup kalamata olives, pitted

1 cup large green olives, pitted

1 cup black olives, pitted

1 red bell pepper, roasted, seeded and chopped

4-5 cloves of garlic

1/2 oz parsley, chopped

1/2 oz basil, chopped

3 teaspoons lemon juice

2 tablespoons capers

5 tablespoons extra virgin olive oil

Lemon Zest (as garnish)

Italian Flat Leaf Parsley (as garnish)

  1. Put the olives (all 3), capers, garlic and bell pepper into a food processor.
  2. Pulse in 1-second intervals about 8-10 times.
  3. Add the herbs, lemon juice and olive oil.
  4. Pulse another 8-10 times.  Be careful not to over process.
  5. Garnish with lemon zest and parsley.

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One thought on “Olive Tapenade

  1. Pingback: Modern Cocktail Week Wrap Up | Modern Day Forager

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