Kalamata Olive Tapenade Recipe

Full Recipe – https://www.whiskaffair.com/kalamata-olive-tapenade-recipe/

Ingredients
1-½ cups pitted and brine cured Kalamata olives
3 tablespoons brine cured or salt cured capers
2 tablespoons coarsely chopped parsley
3 cloves peeled garlic
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
¼ cup extra virgin olive oil

Instructions
In a food processor, combine olives, capers, parsley, garlic, lemon juice, salt, and black pepper.
Pulse 2 to 3 times until coarsely chopped.
Pour in extra virgin olive oil and pulse a few more times until a chunky paste is formed, scraping down the sides as needed.x
Check for salt and pepper and add more if needed. Serve at room temperature.

Notes
This recipe will give you 3 cups of tapenade, enough to serve 6 people. It is vegan and gluten-free and can be easily doubled or tripled for a bigger crowd.
You can also add 1 teaspoon anchovy paste to this recipe.

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