Olive Tapenade

Who’s ready for a salty, afternoon delight? This dip is busting with flavor. I don’t know about you guys, but olives are a snack that I’ll just never get sick of.. so I decided to make a homemade tapenade. I buy tapenade all the time from TJ’s and it’s typically gone within two days. Keep this dip in the fridge to have as an easy snack or double the recipe for your next dinner party. You can serve with chips, veggies, smear it on a sandwich, throw it on top of chicken or fish… the possibility are endless 😌

INGREDIENTS:
For the dip-
1/2 cup Spanish Manzanilla Olives with pimento paste (any green olive will work)
1/2 cup kalamata olives
1/4 cup jarred roasted red peppers
2 tbsp capers
5-6 basil leaves

For the dressing-
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp mustard powder
1 tsp minced garlic

DIRECTIONS:
1. Finely chop the olives, peppers, and basil. Add to a bowl.
2. Mix together the dressing ingredients
3. Toss the tapenade mix in the dressing and chill in the fridge.