Ingredients:

  • 1.5 cups Kalamata Olives (pitted)
  • 1/4 cup Capers (drained)
  • 2 medium Garlic (cloves)
  • 1/4 cup Fresh Basil (leaves)
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Black Pepper

Instructions:

  1. Drain the olives and capers thoroughly. Peel the garlic cloves and roughly chop the fresh basil leaves.
  2. Add the Kalamata olives, capers, garlic, basil, lemon juice, red wine vinegar, and black pepper to the bowl of a food processor.
  3. Pulse the mixture 5 to 6 times until the ingredients are coarsely chopped and maintain a rustic, textured consistency. Scrape down the sides of the bowl as needed. Avoid over-processing into a smooth paste.
  4. With the food processor running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube until the mixture just comes together into a thick, rustic spread. Stop immediately once emulsified.
  5. Taste the tapenade and adjust the seasoning if necessary (due to the high salt content of the olives and capers, additional salt is typically not needed). Serve immediately with crusty bread or chill for optimal flavor development.