Lemon Stuffed Olive Tapenade

Lemon Stuffed Olive Tapenade


1 - 20 oz. jar Lemon Stuffed Olives
2 teaspoons brined capers, drained
1 large garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon champagne vinegar
1/4 cup fresh UP olive oil 

Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). 

Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board. 


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