Olive Tapenade

Super easy olive tapenade + 20 ways to use it. This is a great spread for bread, crackers and so many other dishes!

1 jar (10 ounce) pitted green olives (Picholine olives if possible), drained
1 jar (10 ounce) pitted Kalamata olives drained
½ cup sundried tomatoes (I prefer to use dried, found in the produce section. If using sundried tomatoes from can soaked in olive oil, drain olive oil first)
¼ cup chopped parsley
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
2 garlic cloves, minced

View the full recipe at Veggie Chick Recipes →