Kalamata Olive Tapenade adapted from Chloe’s Kitchen
This is my first recipe attempt from Chloe’s Kitchen. I found that the tapenade the first time around was extremely strong, so I reduced the original amount of caper from 1 TBS to 2 tsp, and lemon juice from 2 tsp to 1 tsp. Adjust to your own tastes!
- 1 cup pitted Kalamata olives
- 2 tsp drained capers
- 2 cloves garlic
- 1 tsp lemon juice
- 1/4 teaspoon freshly ground black pepper
- Pulse all ingredients in a food processor or blender until spreadable. Serve with bread or crackers.