Black Olives and Tomato Tapenade |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1 (8 ounce) jar lehmann farms garlic stuffed black olives |
2 teaspoons lehmann farms parisian mustard |
1/4 cup lehmann farms black pepper garlic & rosemary oil |
2 tablespoons capers, rinsed and drained |
1/2 cup lehmann farms anchovy-stuffed olives |
1 medium tomato, peeled,seeded,and chopped |
2 tablespoons chopped onions |
1 tablespoon finely chopped cilantro |
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried) |
Directions:
1. Combine all ingredients, except the tomato and cilantro, in a blender or food processor.
2. Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined.
3. By hand, stir in tomato and cilantro.
4. If making ahead, refrigerate covered, then return to room temperature.
5. Great on French Bread slices or Griddle corn cakes.
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