Olive and Artichoke Tapenade
Olives are delicious and so are artichokes! Combine them and they make a fantastic dip. This recipe is super easy and can be made the day before or the day of serving it. You can make this tapenade with a food processor or just by finely chopping the ingredients with a sharp knife. I pretty much have all the ingredients on hand, so I can make it at a moments notice. I serve the tapenade with rustic french bread that I toast, but you can also use crackers or chips. I love a Chardonnay, Savignon Blanc, Pinot Noir or Cabernet Savignon with this tapenade. Honestly, any wine that isn't sweet will do. Cheers! 1 14 oz. jar of quartered marinated artichoke hearts drained 1 10 oz. jar pitted kalamata olives drained 1 10 oz. jar of Spanish green olives with pimentos drained 1 garlic clove chopped 1/4 tsp. lemon juice and the zest of the lemon 1 tbsp. extra virgin olive oil 1/4 tsp. black pepper Cut artichoke quarters in half before putting them into the processor. Place all the ingre