2 Olive Tapenade

Submitted by Deb in Seattle

"I made this from modifying a few other tapenade recipes. I sprayed the baguette slices with olive oil and toasted with the oven broiler (keep an eye on them!). You don't need to be too precise on these measurements."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 3 cups

ingredients

• 4 garlic cloves, minced
• 118.29 ml lemon juice
• 170.09 g black olives, drained and pitted
• 170.09 g kalamata olives, drained and pitted
• 118.29 ml parsley
• 4 green onions
• 8 large fresh basil leaves (approx 2 tablespoons when chopped)
• 118.29 ml parmesan cheese, grated
• 78.78 ml olive oil
• 1 loaf baguette, sliced thin

directions

1. put 1/4 cup lemon juice and all remaining ingredients (except baguette) into food processor.
2. use a crushed ice or other chopping setting to blend until all ingredients are medium to finely chopped and mixed.
3. add remaining lemon juice as needed to keep blades and mixture flowing smoothly.
4. place in a bowl, serve with toasted baguette slices.