Olive Tapenade
 
 
Yield: 1½ cups
Ingredients
  • 2 teaspoons olive oil, divided
  • ½ cup minced shallots, about 3 shallots
  • 3 cloves garlic, chopped
  • ¼ teaspoon dried oregano
  • 1 cup pitted kalamata olives
  • 1 tablespoon capers
  • ½ teaspoon lemon juice
  • Salt and pepper
Directions
  1. Heat 1 teaspoon of olive oil in a small sauté pan over medium heat. Sauté the shallots, garlic and oregano until cooked through and fragrant, about 4 minutes.
  2. Remove from the heat and season with salt and pepper.
  3. Add the garlic mixture, olives, capers, lemon juice and 1 teaspoon of olive oil to the bowl of a food processor and blend until smooth.
  4. Serve with rice crackers or hearty bread.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/02/25/olive-tapenade/