Olive Tapenade

• 10 ounces, weight Jarred Pitted Green Olives (Picholine Olives If Possible), Drained
• 10 ounces, weight Jarred Pitted Kalamata Olives, Drained
• 1/4 cups Chopped Parsley
• 2 Tablespoons Capers
• 1 Tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 2 Tablespoons Olive Oil
• 2 cloves Garlic

1. Add all ingredients to a food processor or high powered blender.
2. Process until blended.
3. Serve.
4. Store in an airtight container.
5. Lasts 23 days in the fridge.

green olives, olives, parsley, capers, lemon juice, lemon zest, olive oil, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/olive-tapenade-2/ (may not work)