Olive, Sundried Tomato and Walnut Tapenade

With Christmas right around the corner, it’s time to start planning your holiday menu. To me, the holidays are all about the appetizers (especially dips). This olive tapenade is so simple to make and can be made a few days ahead of time. I recommend serving this with crostini or buttery crackers. If you would like to offset the salty flavor a bit, serve this with aged white cheddar cheese to go alongside for the perfect sweet, salty and nutty bite.

  1. Place the olives, garlic, sundried tomatoes (and oil from the jar), basil, lemon zest and sugar in a food processor and process until just combined.

2. Add toasted walnuts and pulse again until combined.

3. Transfer the tapenade to a serving bowl and garnish with fresh basil.

Olive, Sundried Tomato and Walnut Tapenade

Serves 10

All you need:

1 (6 oz.) jar pitted Kalamata olives, drained

1 (7 oz.) jar pimento stuffed green olives, drained

2 peeled garlic cloves, chopped

1 (7 oz.) jar sundried tomatoes, with oil

1/3 cup fresh basil leaves

Zest of 1 lemon

1 teaspoon sugar

½ cup toasted walnuts

All you do:

  1. Place the olives, garlic, sundried tomatoes (and oil from the jar), basil, lemon zest and sugar in a food processor and process until just combined.
  2. Add toasted walnuts and pulse again until combined.
  3. Transfer the tapenade to a serving bowl and garnish with fresh basil.

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