Olive Tapenade
INGREDIENTS
1
tbsp (20 ml)
capers
2
cloves of garlic
2
tbsp (30 ml)
lemon juice
3
tbsp (50 ml)
lemon zest
1/4
cup (60 ml)
olive oil
1 1/2
cup (380 ml)
pitted olives
DIRECTIONS
- Combine ingredients in food processor and pulse until you reach desired consistency or use a mortar and pestle for a rougher finish.
- Serve with crostini.
