Olive tapenade is delicious used as a dip with carrot sticks, flax crackers, or spread onto baked fish. You can also use it as a garnish for white bean soup.
Ingredients
1 cups
kalamata olives
pitted
¼ cups
pine nuts
¼ cups
coarsely chopped
roasted red bell peppers
¼ cups
tightly packed
fresh basil
¼ cups
parsley
2 tablespoons
capers
1 tablespoons
freshly squeezed
lemon juice
2 cloves
garlic
¼ teaspoons
freshly ground
black pepper
2 tablespoons
extra virgin olive oil