Easy Mixed California Olive Tapenade
Recipe from California Ripe Olives
California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”
Ingredients:
- 1 (6 ounce) can each California green and black olives, drained and rinsed (Approximately 2 1/2 cups altogether)
- 2 tbsps. Capers
- 2 tbsps. Marinated Sundried Tomatoes
- 1 large clove Garlic or 2 small, roughly chopped
- 1 tsp. dried Oregano
- 4 tbsps. Fresh Flat Leaf Parsley Leaves
- 1 tbsp. Fresh Basil Leaves, chopped
- 1 tbsp. Freshly Squeezed Lemon Juice about 1/2 Lemon
- 2 tbsps. Olive Oil
- Coarse Kosher Salt and Black Pepper to taste
Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.
Directions
- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
- For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.
Learn more about how food and fiber is grown in California
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