- 2 medium sized cans of black olives, pitted
- 1 jar Olive Sprig Olives of your choice, pitted
- 1/2 cup onion, chopped
- 2 TSP minced garlic
- 2 TSP Olive Sprig Basil Infused Extra Virgin Olive Oil
- Note: You can change this up using one of our hot, spicy extra virgin olive oils or our garlic extra virgin olive oil.
Combine the drained olives, onion, and garlic in a food processor and chop fairly fine. Add Basil Olive Oil to the processor and pulse to mix. Add salt and pepper to taste, if needed. Chill the mixture for at least 3 hours. Serve with crackers.
Note: This tapenade also makes a great sandwich topper.