3/4 cup Niçoise olives, pitted
3/4 cup stuffed Spanish green olives, pitted1/2 cup sliced black olives, drained
1/4 cup Sun-Dried Tomatoes , drained
2 TBS capers, drained
2 garlic clove
2 anchovy fillet
1/2 TBS chopped fresh basil leaves
1/2 TBS chopped fresh thyme leaves
1/2 TBS chopped fresh flat-leaf parsley leaves
1 tsp chopped fresh oregano leaves
1 TBS lemon juice
1/4 cup extra-virgin olive oil
In a food processor, combine all the ingredients except the olive oil. Use the pulse button until coarsely chopped. Continue to pulse, 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.
Enjoy with pita chips, crackers, or a veggie tray.