Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.
Author: California Olive Committee
Serves: 8 servings
Ingredients
2 6-ounce cans California Ripe Olives, well drained
¼ cup lightly packed fresh cilantro leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 cloves garlic, minced
2 green onions, sliced
1 canned chipotle pepper plus
2 teaspoons adobo sauce from the can
Good quality tortilla chips, for serving (optional)
Instructions
Drain olives well and place in a food processor with all remaining ingredients, except the chips. Pulse on and off until finely chopped.
Cover and chill for at least 1 hour.
Serve with tortilla chips or try one of the serving options from the post above.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/southwestern-chili-tapenade