Olive Tapenade
- 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
- 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.
- Remove from the heat and season with salt and pepper.
- 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.
- Serve with rice crackers or hearty bread.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/02/25/olive-tapenade/
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