Homemade Olive Tapenade

Prep time: 5 minutes
Yields: about 1.5 cups


  • 1 cup green pitted olives
  • 1 cup black pitted olives
  • ¼ cup sundried tomatoes
  • ¼ cup extra virgin olive oil
  • ¼ cup parsley
  • 2 cloves of garlic
  • 1 tbsp capers
  • ½ lemon, juiced


  • Drain your olives and rinse them under water.
  • In a food processor, add the black olives, green olives, capers, sundried tomatoes, parsley, peeled garlic, lemon juice, and olive oil.
  • Process until all ingredients are finely processed.
  • Serve with crostini
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