Allergen-free Olive Tapenade

Dairy Free Nut Free Fish Free Soy Free Gluten Free 

This dip is perfect served with fresh cut vegetables or gluten-free crackers as an appetizer. It is also great over fish or chicken prior to grilling or baking. Anchovies, a common ingredient in tapenades, has been omitted entirely to make this dish free of all common allergens.

½ cup of kalamata olives, pitted
¼ cup of large green (Sicilian) olives, pitted
3 garlic cloves
2 ½ tablespoons of capers, drained
1 tablespoon lemon juice
1 cup of fresh basil leaves
½ cup of fresh cilantro
¼ cup of extra-virgin olive oil
Salt and pepper, to taste
Red pepper flakes, to taste

Combine the first seven ingredients in a food processor or blender, and process until smooth, and forms a paste.

Slowly add the olive oil, and process after each addition. Add the salt, pepper and red pepper flakes, to taste to your liking.

Refrigerate at least 2 hours prior to serving.

Serve with fresh cut vegetables, or gluten-free crackers.

Serves about 12, as an appetizer.


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