This tapenade is so versatile. I like eating it with crackers or spooning it over baked fish. Either way, it has adds a pungent brine flavor with the freshness of herbs.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
1 cupblack kalamata olives, pitted
1 cupgreen manzanilla olives, pitted
1 tsp. minced garlic
1 TB. fresh rosemary, finely chopped
2 TB.capers, drained
1 TB. fresh lemon juice
2 TB. extra-virgin olive oil
Instructions
In a food processor fitted with a chopping blade, pulse kalamata olives, manzanilla olives, and garlic 10 times. Scrape down the sides of the food processor bowl with a rubber spatula.
Add rosemary, capers, lemon juice, and extra-virgin olive oil, and pulse 5 times.
Serve immediately, or refrigerate for up to 1 week.