Olive Tapenade

Written By Sydney Brown

If you know me, you know that I love Shabbat, especially a leisurely Shabbat standing around the homemade challah with dips chatting and catching up until the main meal is ready to go. This olive tapenade allows for just that; schmoozing and lingering around the challah, enjoying the fresh bread with this savory dip that keeps drawing people back to the Shabbat area to get another bite.

Ingredients

  • 3/4 cup Castelvetrano Olives, chopped

  • 1/4 cup Kalamata Olives, chopped

  • 2 cloves of garlic, finely minced

  • Juice of 1 lemon

  • a bunch of fresh Parsley, chopped

  • 1/4 cup Extra Virgin Olive Oil

Chop all of the ingredients and combine together with the olive oil and fresh lemon juice. Let the mixture sit at room temperature before serving. Enjoy!

with love ♥️,

Sydney

Sydney Brown
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