This is a perfect dip anything you can image in it tapenade. Have it on crackers, pita, soft cheese…your imagination is the limit. And it’s quick and easy to make.
Kalamata Tapenade
Found here
- 7 oz. jar of pitted kalamata olive, drained
- 1–2 T of garlic
- 2 T drained capers
- 2 T olive oil
- 1 T lemon juice
- 2 T dried parsley or other French herbs
Combine all ingredients in large bowl. Use hand blender (or food processor) to puree until combined into tiny bits.