Olive Tapanade
Ingredients:
1 cup Kalamata Olives (160g) Pitted
2 Tbsp Capers
3 Tbsp Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
½ Tbsp Crushed Garlic
1 Tbsp Lemon Juice
2 Tbsp Fresh Parsley Chopped
½ tsp Dried Oregano
⅛ tsp Salt
⅛ tsp Black Pepper
Instructions:
Add all the ingredients to a food processor and pulse into a chunky paste.
Stop regularly and scrape down the sides until everything is well mixed but still chunky.
https://lovingitvegan.com/wprm_print/14327