Olive and Sun-Dried Tomato Tapenade

Ingredients

• 1 cupkalamata olives(pitted)
• 0.5 cupgreen olives(pitted, such as Castelvetrano)
• 0.5 cupsun-dried tomatoes(oil-packed, drained)
• 2 tbspcapers(drained)
• 2 clovesgarlic
• 2 tbspfresh basil(or 1 tsp dried)
• 1 tbspfresh thyme(or 0.5 tsp dried)
• 1 tbspfresh lemon juice
• 0.25 cupextra virgin olive oil
• 0.5 tspblack pepper(freshly ground)
• Crostini or crackers(for serving)

Instructions

1. Add olives, sun-dried tomatoes, capers, and garlic to food processor
2. Pulse until coarsely chopped—do not puree, keep some texture
3. Add basil, thyme, lemon juice, and black pepper
4. Pulse a few more times to combine
5. With processor running, drizzle in olive oil
6. Taste and adjust seasoning—usually does not need salt due to olives and capers
7. Transfer to serving bowl
8. Drizzle with additional olive oil
9. Serve at room temperature with crostini or crackers