Artichoke & Olive Tapenade Recipe

Inspired by TAPAteria

Time15m

Serves6

Cured black and manzanilla olives/artichokes/toast points

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Ingredients

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1
Prepare the Ingredients
Drain the olives and artichoke hearts. Rinse under cold water if desired to reduce saltiness.
2
Blend the Tapenade
In a food processor, combine the cured black olives, Manzanilla olives, artichoke hearts, garlic, and capers. Pulse until coarsely chopped.
3
Add Olive Oil and Seasoning
While the processor is running, slowly add the olive oil and lemon juice until the mixture reaches your desired consistency. Season with black pepper and stir in the chopped parsley.
4
Adjust and Serve
Taste the tapenade and adjust seasoning if necessary. Serve with toast points or crackers.