Olive Tapenade Dip with Veggies
- Aug 14, 2018
Use Organic:
- 1¼ cup Castelvatrano olives pitted
- ¾ cup Kalamata olives pitted
- ¼ cup pine nuts
- ¼ cup sundried tomatoes
- ¼ cup basil chopped
- ¼ cup parsley chopped
- 3 Tablespoons olive oil
- 3 garlic cloves chopped
- ½ Tablespoon thyme leaves
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Directions:
- Place all ingredients except for the lemon zest into the food processor using the “s” blade and pulse until well combined but still textured.
- Stir in lemon zest. Serve with vegetables or crackers.
- Tapenade lasts 6-7 days refrigerated.
