Green Olive Tapenade

by Rosemary Loveall

Green Olive Tapenade
Top a mixed tomato salad with this tapenade to create a very dressed up side dish.

½ cup chopped, pitted green olives
1 clove garlic
¼ cup flat leaf parsley
½  extra virgin olive oil
4 tbsp balsamic vinegar
juice of one lemon
1 tbsp each fresh oregano, lemon thyme and spicy bush basil

Place all ingredients together in a food processor and pulse until blended.

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