- 1 garlic clove
- ¾ cup black olives
- ½ cup green olives
- ¼ cup sun-dried tomatoes and 2 Tablespoons reserved tomato oil
- 1 Tablespoon lemon juice
- Salt and pepper to taste
- Pulse garlic to mince finely. Add olives, tomatoes, oil, and lemon juice in processor. Scrape sides, and process until mixture is well combined but still coarse.
- Add salt and pepper to taste.
- Move Tapenade into a small jar, and serve immediately or store in fridge for up to 2 weeks. Enjoy!