Rustic Kalamata Red Onion Tapenade

more snax's Note:

This recipe is based on about 10 different tapenade recipes I've been looking through. Its lemony, garlicky and awesome on a crusty bread with goats milk cheese. Great for a party, and super easy to put together. The longer you let it soak, the more the flavors bloom. Use good olives, its worth the extra money. I love olives, it's another way for me to eat them every day.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 2.0 Cups

• 1 ½ cups kalamata olives , pitted and chopped
• ¼ cup red onion , finely minced
• ¼ cup pine nuts , roughly chopped
• 3 tablespoons capers
• 3 garlic cloves , finely minced
• 1 tablespoon lemon zest , finely minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Greek oregano , dried
• fresh ground black pepper

Directions:

1. Roughly chop your olives, I threw my capers in the pile to chop too because I like huge capers.
2. Mince your onions, pine nuts, garlic and zest, toss them all in I would add the onions last so you can judge the proportions for yourself. I like a lot of raw onion, but its best to make that call on your own.
3. drizzle with olive oil and lemon juice. throw on the spices, and give it a good stir.
4. let it sit for at least an hour, then enjoy! Best to make all of your friends eat it together because your breath will reek of delicious salty foods.