Olive Tapenade

Plant-based

Ingredients

1 1/2 cupspitted olives
1/4 cupcapers
2 teaspoonschopped parsley
2 clovesroasted garlic
Juice from 2 lemons
1/2 teaspoonblack pepper
1/4 cupextra-virgin olive oil
Himalayan salt to taste

Method

Place olives, capers, parsley, garlic, lemon juice, black pepper in a food processor. Blend until coarsely chopped.
Add olive oil and blend until a coarse paste develops. Be sure to leave olive chunks; do not overblend.
Add salt to taste.

Notes

I like to use kalamata olives for this delicious tapenade, but this is a good opportunity to taste the different olives in your market's olive bar. Be sure that they are brine-cured.