This multi olive tapenade contains a melody of west coast flavors, including sun-dried tomatoes, garlic, basil, and green and black olives.
Ingredients
1 jar green olives drained (with or without pimentos)
1 jar kalamata olives drained
1 jar black olives drained
1 (8 ounce) jar sun-dried tomatoes packed in oil, ( I drain some and pre-chop)
1 jar capers
1 TBSP minced garlic
1-2 Tbsp olive oil
1 tablespoon parsley roughly chopped
1 tablespoon basil roughly chopped
3 Tbsp lemon juice (1 lemon yields ~3 Tbsp or 45 ml)
Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
1 baguette, sliced, for serving (optional)
Directions
Combine all ingredients in a food processor or blender. Taste and adjust seasonings as needed. Scrape down sides as you go. This makes a large batch.
Serve at room temperature with baguette, pita chips, or crackers. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
Recipe can be made up to two days ahead of time.