Tapenade

Ingredients

• 1/2 cup pitted Kalamata olives
• 1/4 cup capers
• 2 cloves of garlic, peeled and minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a food processor, combine the olives, capers, garlic, olive oil, lemon juice, salt, and pepper and process until smooth.
2. Taste and adjust seasonings as desired.
3. Serve with crackers, crostini, or vegetables.

Interesting Facts

• Tapenade is a traditional Provencal dish originating in the south of France.
• It is typically served as a spread or dip with crackers or crudites or used as a condiment for fish or meat dishes.
• The name comes from the Provencal word for capers, “tapenas”.