Olive Tapenade Dip with Veggies

Olive Tapenade Dip with Veggies

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:

  1. Place all ingredients except for the lemon zest into the food processor using the “s” blade and pulse until well combined but still textured.
  2. Stir in lemon zest. Serve with vegetables or crackers.
  3. Tapenade lasts 6-7 days refrigerated.
 

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