Olive Tapenade

Ingredients

• 3/4 cup kalamata olives

• 1 date with no pit and diced into small pieces

• 1 green onion, minced

• Juice of 1 lemon

• 1 tablespoon olive oil

• Salt and pepper to taste

Preparation

1. In a small blender or food processor add 3/4 of a cup of kalamata olives, 1 date diced into small pieces, 1 minced green onion, the juice of 1 lemon, and 1 tablespoon olive oil. Blend the mixture on medium until the olives break down into pieces the size of grains of rice. Add salt and pepper to taste and mix everything together.

2. Pour the mixture into your serving bowl and serve. If you are making it ahead of time, refrigerate it in an airtight container for up to 3 days.

Notes

• Yield: ~ 1 cup olive tapenade