A Twist on Tapenade

A Twist on Tapenade
  1. 1 cup pitted black olives
  2. ½ cup pitted green olives
  3. ¼ cup sun dried tomatoes
  4. 1 garlic clove
  5. 1 tablespoon capers
  6. 1 teaspoon anchovy paste
  7. ½ teaspoon lemon zest
  8. 1 tablespoon chopped fresh basil
  9. 1 tablespoon chopped fresh parsley
  10. 1 teaspoon chopped fresh thyme
  11. 1 tablespoon lemon juice
  12. 1 tablespoon Oregano White Balsamic Vinegar
  13. 3 tablespoons Herbs de Provence EVOO
  14. Baguette slices or crackers for serving
  1. Combine olives, sun dried tomatoes, garlic, capers, anchovy paste, lemon zest, and fresh herbs in the bowl of a food processor. Pulse until roughly chopped (scraping down the sides). Process in lemon juice and Oregano White Balsamic Vinegar; you should have a thick (chunky) paste. Slowly pulse in Herbs de Provence EVOO until you reach the desired consistency.
  2. Serve with baguette slices or crackers. Enjoy!!
A Twist On Olives http://www.atwistonolives.com/