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Kalamata Olive and Basil Tapenade Dip

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Servings: 4
Author: Ginger Hultin

Ingredients

  • 2 cups Kalamata olives (pitted)
  • 4 Tablespoons capers (drained)
  • 1 1/2 teaspoons dried oregano
  • 4 leaves largefresh basil (ripped into small pieces)
  • 2 cloves mediumgarlic (minced)
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon (juiced)
  • 2 Tablespoons olive oil

Instructions

  • Place all ingredients in the bowl of a food processor and pulse until roughly combined. Serve immediately or hold in the refrigerator and serve cold.