Sun-Dried Tomato & Basil Olive Tapenade

If you love olives you will absolutely love this olive tapenade, which makes a delicious and

tangy dip, savory pairing for hummus, or sandwich spread!

Ingredients:

• 2 cups (~250 g) pitted mixed olives (I love Kalamata and green)
• 2 cloves garlic, smashed
• 1/4 cup (25 g) sun-dried tomatoes
• 1/4 cup (20 g) fresh basil
• 1-2 Tbsp (15-30 ml) olive oil
• 1 lemon, juiced (~3 Tbsp or 45 ml)

FOR SERVING optional

• Hummus
• Pita chips / crackers

Method:

1. Add olives, garlic, sun-dried tomatoes, basil, olive oil and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
    
2. Taste and adjust seasonings as needed, adding more dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, or garlic for bite. Optional: add a pinch of salt and pepper, though I didn’t find it needed it.
    
3. Serve immediately. This makes a great dip, or one to pair/layer with hummus.
    
4. Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.

Nutrition Information:

Serving: 3 Tbsp

Calories - 53 | Fat - 5.1 g | Saturated Fat - 0.7 g | Sodium - 273 mg | Total Carbohydrates - 2.4 g | Dietary Fiber - 1.1 g | Sugar - 0 g | Protein - 0.4 g