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Olive Tapenade

Joanna Cismaru, Jo Cooks
  • 5 minutes
  • Serves 8

INGREDIENTS

1 cup

Kalamata olives (pitted)

1/4 cup

sun dried tomatoes ((in oil) reserve oil)

1/4 cup

chopped parsley

5 cloves

garlic

1 tbsp

capers

2 tbsp

sun dried tomato oil

2 tbsp

lemon juice (freshly squeezed)

1/2 tsp

pepper (or to taste)