Mixed Olive Tapenade

written by The Recipe Exchange | May 17, 2022

Ingredients

1 ( oz) jar pitted country mix olives *
1 (6 oz.) can pitted black olives
2 tablespoons pimento-stuffed manzanilla olives
1/2 of a 4 oz jar capers
Zest of 1 lemon
3 T. fresh or dried parsley
extra-virgin olive oil

Directions

Drain olives and capers; place in the bowl of a food processor. Add lemon zest and parsley; process a few seconds to chop and blend ingredients together.

Drizzle in olive oil, pulsing occasionally, until tapenade reaches your desired consistency. It should be moist, but not runny.

Serve with bread or crackers.

* If jarred country mix olives aren’t available in your grocery store, you can use a mixture of kalamata, green Queen, and manzanilla olives instead.