….like I do, you will ♥ this easy tapenade recipe. 🙂

Black Olive Tapenade

1 1/2 C. black olives (I use Kalamata)

1/4-1/2 C. chopped fresh basil (to taste)

1-2 T. fresh rosemary  (to taste)

1-2 cloves garlic   (to taste)

2 T. fresh lemon juice

Blend in a food processor to a chunky consistency. Allow to cool in the fridge at least an hour to blend flavors. Keeps well in a sealed container or jar, in the fridge for about a week. 

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Although I’ve been making an ongoing effort in the past few years to REALLY cut back on sodium in all kinds of foods, olives are still something I splurge on occasionally, in this regard.

I do wish they used less salt when curing them though. I have yet to taste any olives that weren’t extremely salty. And as I’ve cut down on salt, everything tastes saltier too. 

But when it comes to this tapenade, a little goes a long way.

I like to spread it on crackers, wraps or in a sandwich. Yummmm! 🙂

Happy Snacking!