Making your own olive tapenade is so easy to do, and just tastes so much better. And it is great not having to worry about the freshness and what additives have been included in order to extend the use-by date.
Homemade dips with vegetable sticks or gluten free crackers is the perfect entree, and is great to serve at a dinner party. We love making a mezze plate with this olive tapenade, our spicy walnut and beetroot dip and guacamole. It is always very well received!
1 cup black or green olives, pitted
1/2 tbsp capers
1 tbsp olive oil
1 tbsp lemon juice
- Combine all ingredients in a food processor (we use a vitamix).
- On a low setting, blend until smooth (or leave chunky, depending on personal preference).
- Transfer to a bowl and finish with a light drizzle of olive oil.