Black & Green Olive Tapenade
A quick, 15-minute spread bursting with healthy fats and nutrients.
- 1 c. green olives, pitted
- 1/4 c. packed sun-dried tomatoes, drained
- 1 Tbs. capers
- 2 cloves garlic
- 1/2 Tb. chopped fresh basil
- 1 tsp. dried oregano
- 1 Tbs. lemon juice
- 3 Tbs. roasted walnuts
Finely mince the olives, sun-dried tomatoes, capers, garlic, basil, and walnuts.
Add to a medium bowl, add remaining ingredients, and toss to combine.
Plate and garnish with fresh basil.
You can enjoy immediately, but ideally cover and refrigerate to sit for two hours or overnight to allow flavors to meld. Enjoy!