Olive tapenade


1 cup (about 4 oz) mixed olives, pitted
1 sundried tomato
1/4 cup fresh parsley
1 tsp capers
1/2 tsp lemon juice
1/2 tsp dried thyme
1/2 tsp Italian herbs
pinch black pepper
pinch red pepper flakes


1. Place sundried tomato in food processor. Process until well minced.
2. Add parsley to food processor. Process until well minced. Scrape down sides of food processor.
3. Add all remaining ingredients. Pulse until desired consistency.

HOT TIP: Keep a batch of Olive Tapenade and CHIPOTLE SAUCE in the fridge to make a quick and easy sandwich with your favorite veggies!

Make the perfect Olive Tapenade for your sandwiches!