Black and Green Olive Tapenade

Ingredients for Black and Green Olive Tapenade

• 240ml Niçoise olives, pitted

• 240ml small green French olives (Picholine), pitted

• 60ml Oven-Dried Tomatoes , drained

• 1 tablespoon capers

• 1 garlic clove

• 1 anchovy fillet

• 1/2 tablespoons chopped fresh basil leaves

• 1/2 tablespoons chopped fresh thyme leaves

• 1/2 tablespoons chopped fresh flat-leaf parsley leaves

• 1/4 tablespoons chopped fresh oregano leaves

• 1/4 cup extra-virgin olive oil

How to make Black and Green Olive Tapenade

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

Tapenade will keep up to 1 week, refrigerated, in a covered container.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.