Olive Tapenade

Olive Tapenade
Gluten, Dairy and Nightshade free


  • 12 ounces of pitted black olives
  • 3/4 cup pitted kalamata olives
  • 2 tablespoons capers, rinsed
  • 2 small garlic cloves, crushed
  • 1/4 cup packed oregano leaves
  • 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.

One Comment Add yours

  1. Amanda Ledford says:

    Loved this! Definitely will make this one:)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s