Olive Tapenade
- 1 cup kalamata olives pitted
- 1 cup raw walnuts or 1 can chickpeas if allergic to nuts
- 1 garlic clove
- 1/2 tsp unrefined sea salt
- 1 Tbsp apple cider vinegar or red wine vinegar
- Up to 1/2 cup extra virgin olive oil
- Toss all of the ingredients in your food processor or blender except olive oil
- Blend until ingredients are well chopped together
- Pour olive oil in a slow stream until you have the desired consistency
- We like to serve this with cucumber slices, but they are great with all veggies