Olive Tapenade
susan
An easy appetizer to serve for company, or a great low-cal snack.
ingredients
- 1/2 cup drained artichoke hearts, quartered
- 1/4 cup drained and rinsed pitted Kalamata olives, finely chopped
- 1 tablespoon shallot or red onion, minced
- 1 teaspoon small capers
- 1 teaspoon red wine vinegar or a teaspoon of freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh parsley, chopped
- 1/2 clove garlic, minced
directions
- 1
Combine all ingredients in food processor.
- 2
Pulse on medium speed until finely chopped, about 10-15 seconds.
- 3
Transfer mixture into a bowl and set aside to let flavors blend.
- 4
Serve with warm pita wedges, crostini, or crackers.
Source: Susan
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