Happy Friday lovely people! I’m starting my weekend off with a delicious flatbread topped with my Homemade Olive Tapenda, Heirloom Tomatoes, Fresh Basil and my Homemade Almond Feta (recipe in previous post ?)!
Infused with balsamic and lemon zest, this tapenade is bright and fresh. The flavors of the mixed olives, sun dried tomatoes, garlic, lemon zest, balsamic, oregano, parsley and basil all stand out individually as bold flavors but they also mix together beautifully and create a ridiculously delicious combination of flavors. I love to eat it on flatbread, salad and as a dip for, let’s be real, just about anything!
It’s such an easy way take your meal from ordinary to extraordinary within just minutes!
Olive Tapenade (V/GF)
This olive tapenade is bright and fresh in flavor. It's delicious on flatbreads, as a dip or in salads!
Ingredients:
1 cup pitted kalamata olives
3/4 cup pitted green olives
3/4 cup pitted black olives
2 tbsp lemon zest
2 tbsp marinated sun dried tomatoes, drained
2 large garlic cloves, minced
1 tsp dried oregano
4 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp balsamic vinegar
A generous pinch of black pepper
Instructions:
1. Place all of the ingredients together in a food processor and process until combined and broken down. The texture should be a little chunky.
2. Serve and enjoy! Store leftovers covered in the refrigerator for up to a week.
