Kalamata Olive Tapenade

Fabulous served with fish or to accompany a slice of bread, this Greek inspired dip is full of Mediterranean flavor. 


This dip is made in advance and can be stored for up to 2 weeks in the fridge, so make plenty because after the first batch is gone, you will wish you had more.

Ingredients:

1 cups pitted Kalamata olives

1 clove garlic

1 teaspoons fresh lemon juice

1 tablespoons parsley

1 tablespoon of capers

1⁄8 cup olive oil

Salt and freshly ground black pepper

Directions:

Chop the olives, capers and garlic in a food processor, and then transfer to a bowl.  Stir in the lemon juice, finely chopped parsley, and olive oil over the olives, and stir until all the ingredients are evenly coated.

Season with salt and pepper before serving. 

Find more party planning inspirations for Appetizers
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