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 ingredients into a food processor and pulse about 12-15 times.  You will need to scrape the sides several times in between pulses.

If you don't have a food processor use a blender (pulsing) or just chop each ingredient and mix together.  Add extra virgin oil, lemon juice, pepper and combine.  

Cut bread into slices and drizzle with olive oil.  Toast in the oven or toaster oven until lightly browned.

Can be refrigerated up to 3 days. 


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