Olive Tapenade
Gluten, Dairy and Nightshade free

INGREDIENTS:

• 12 ounces of pitted black olives
• 3/4 cup pitted kalamata olives
• 1/4 green olives
• 2 tablespoons capers, rinsed
• 2 small garlic cloves, crushed
• 1 Tablespoon of fresh lemon juice
• 1/2 Tablespoon of lemon zest
• 1/4 cup packed oregano leaves
• 1 Tablespoon of basil chopped
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper

Rinse olives to reduce sodium.  Pulse capers, olives, oil and garlic in a food processor until finely chopped.  Place in a bowl. Mix in oregano. Salt and pepper to taste.  Serve with toast rounds or crackers.