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Yields1 Serving

This version is a perfect base recipe.T make it traditional, add two washed anchovy fillets. To spice it up, add some pickled chilies. Or to make a Greek version, switch out the parsley for oregano. Spread tapenade on toast or crackers (with or without cheese), toss with some pasta in place of pesto, or use as a non-dairy veggie dip. I like to use green, black, pimento, or jalapeno-stuffed olives for a bit of a kick. Makes 1 cup

 ¾ cup Pitted mixed olives
 1 Small garlic clove
 2 tbsp Capers
 2 tsp Finely chopped fresh flat-leaf parsley
 1 tbsp Sicilian Lemon balsamic vinegar
 3 tbsp robust extra virgin olive oil

Place the olives, garlic, capers, parsley, and balsamic in the food processor. Pulse until coarsely chopped and well blended. As you continue to pulse, slowly drizzle in the olive oil.
This can be stored in an airtight container in the fridge for up to 1 week.

Nutrition Facts

Servings 0

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