Easy Artichoke Tapenade with Olives

Easy Artichoke Tapenade with Olives

Embrace the vibrant tastes of the Mediterranean with this modern olive and artichoke tapenade. Not only is it a flavorful delight, but it’s also brimming with fiber, healthy fats, and polyphenols.

Ingredients

Ingredients

- Artichoke hearts (from    a brine jar) - Mixed kalamata and    green olives - Garlic cloves - Capers - Extra virgin olive oil - Fresh lemon juice - Freshly ground    pepper

1

In a food processor, combine the artichoke hearts, mixed olives, garlic, capers, olive oil, lemon juice, and ground pepper.

Mix ingredients

2

Blend the mixture until it reaches your desired consistency: blend less for a chunkier tapenade or more for a smoother paste. An immersion blender can also be used.

Blend ingredients

3

Taste and adjust seasoning, if needed. Serve immediately. If storing, transfer to an airtight glass jar and refrigerate for up to 5 days.

Serve or store

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