For a quick appetizer dip, sandwich spread, and much more try this easy homemade Olive Tapenade. Try it with black or green olives, or a combination of both!
Olive Tapenade with Wild Dill Olive Oil
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2 Cups of pitted olives
2 Sun-dried tomatoes
1 Small chilli pepper
1 Clove garlic
1 Tsp. Lemon zest
1 Tsp. Oregano leaves
2 Tbsp. Wild Dill Olive Oil
Place the olives on a cutting board and roughly chop them.
Dice the sun-dried tomato, chilli pepper, and garlic. Roughly chop everything with the olives to mix it all together.
Zest the lemon on top of the olives and add a few leaves of oregano.
Pour in the Wild Dill Olive Oil and blend.
Transfer the tapenade to a dish and serve with crostini or crackers.