Basil & Olive Tapenade
A salty, garlicky, lemony snack, spread or appetizer.
2 1/2 cup mixed pitted olives such as black, kalamata, green, drained
3 tablespoons capers drained
2 tablespoons basil Siren Shrub
2 tablespoons marinated sun dried tomatoes drained
1 Tablespoon garlic chopped
4 Tablespoons fresh Parsley Leaves
1 Tablespoon fresh Basil Leaves
1 Tablespoon lemon Juice
A grind of fresh black pepper
In the bowl of a food processor combine all ingredients and pulse 15-17 times, stopping to scrape down the bowl a few times as you go.
Transfer into a serving dish and garnish with parsley leaves and drizzle with basil shrub.
Store in a covered container in the refrigerator for up two weeks.