Lemon Rosemary Mixed Olive Tapenade
This lemon rosemary olive tapenade is a breeze to whip up and even better the next day. It’s naturally vegan and a total crowd-pleaser.
Ingredients
- 1 ½ cups mixed olives pitted
- ¼ cup extra virgin olive oil
- ¼ cup lightly packed parsley
- Zest and juice from one small lemon divided
- 1 tablespoon lightly chopped fresh rosemary
- 1 tablespoon drained capers
- 1 small clove garlic minced
- ⅛ teaspoon pepper
- Pinch salt
Instructions
- Add the olives, olive oil, parsley, lemon zest, juice from half the lemon, rosemary, capers, garlic, pepper, and salt into a food processor. Pulse until you reach your desired consistency.
- Taste and adjust the salt, pepper, and lemon juice, as desired.
- Serve immediately or store in the fridge for 5-7 days. The flavors are even better after resting in the fridge for a day.
Tried this recipe?Let us know how it was!