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Recipe by Adina Silberman

Olive and Basil Leaf Tapenade (Sugar Free)

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Olive and Basil Leaf Tapenade (Sugar Free)
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg
5 Minutes
Diets
- Vegetarian - Paleo - Gluten Free - Low Fat - Low Carb - Pescatarian - No Refined Sugar

This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!

Ingredients

Olive and Basil Leaf Tapenade

  • 1 (7-ounce) jar pitted green + pimento olives

  • 6 ounces Gefen Pitted Black Olives

  • 1 and 1/2 ounces capers (1/2 a small jar)

  • 1 cup basil leaves

  • 1/2 cup flat leaf parsley

Directions

Prepare the Olive and Basil Leaf Tapenade

1.

In a food processor, combine olives, capers, basil, parsley, mayonnaise, olive oil, and garlic powder. Pulse until desired consistency.

2.

Serve at room temperature as a Shabbat dip with challah, or enjoy on toast or crackers.

3.

Store in a sealed container for up to one week in the fridge.

Recipe tags

Adina Silberman capers challah dips fresh herbs olives salatim Shabbos spreads
Olive and Basil Leaf Tapenade (Sugar Free)

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