Olive Tapenad

Everyone that has been to our house knows this is always in the fridge. And we go through one batch in just 2-3 days. It's super easy, super yummy, and is great with chips, crackers, veggies or just by the spoon (or bowl) full. It is my grandmothers recipe, and it's probably the best thing ever for any olive lover :)



INGREDIENTS

-1 can pitted black olives drained
-Equal amount green Spanish olives with pimentos
- 1 clove garlic, minced
- 1/4 cup (plus more to taste) olive oil
- juice from 1/2 large lemon
- 1 tbsp capers (optional)

DIRECTIONS
Chop olives in food processor until desired chunkiness. Combine in a bowl with all other ingredients. Stir well. Store for up to 1 week in the fridge. Eat often :)

I find the key to this simple dish is to buy good quality olives and olive oil. It can make all the difference in flavor.

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