Black Olives and Tomato Tapenade

Name: Black Olives and Tomato Tapenade
Ingredients: 1 (8 ounce) jarlehmann farms garlic stuffed black olives; 2 teaspoons lehmann farms parisian mustard; 14 cup lehmann farms black pepper garlic & rosemary oil; 2 tablespoons capers, rinsed and drained; 12 cup lehmann farms anchovy-stuffed olives; 1 medium tomatoes, peeled,seeded,and chopped; 2 tablespoons chopped onions; 1 tablespoon finely chopped cilantro; 1 12 teaspoons fresh oregano (or 1/2 tsp dried)

9 ingredients

5 steps

Ingredients

1 (8 ounce) jarlehmann farms garlic stuffed black olives
2 teaspoons lehmann farms parisian mustard
14 cup lehmann farms black pepper garlic & rosemary oil
2 tablespoons capers, rinsed and drained
12 cup lehmann farms anchovy-stuffed olives
1 medium tomatoes, peeled,seeded,and chopped
2 tablespoons chopped onions
1 tablespoon finely chopped cilantro
1 12 teaspoons fresh oregano (or 1/2 tsp dried)

Directions

1

Combine all ingredients, except the tomato and cilantro, in a blender or food processor.
2

Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined.
3

By hand, stir in tomato and cilantro.
4

If making ahead, refrigerate covered, then return to room temperature.
5

Great on French Bread slices or Griddle corn cakes.