Add all ingredients to a food processor. Process until blended. You might have to stop once and stir with a large spoon and blend again. Serve.
Store in an airtight container. Lasts for 2-3 days in the fridge. Make 2 cups or 8 (1/4 cup servings).
Zest the lemon before squeezing for juice. I like to use this zester.
Adding a tiny bit (just 1 teaspoon or less) of maple syrup balances the sour taste from the olives and lemon juice. If you prefer it more sour, you can leave the maple syrup out. Or add it in later if needed, after taste testing.
A food processor is the best way to make this tapenade. I’ve tried a blender and it gets stuck and won’t spin as easily as a food processor. It could be possible, but it’s going to require more effort.
Feel free to experiment with different types of olives. If you have a olive bar at your nearby supermarket, you can get creative. Just be sure to pit the olives before adding to the food processor!
20 Ways to Use this Tapenade:
Mix the tapenade with hummus and place on pita bread topped with some arugula.
Spread on crackers, pita chips, crackers, or bread.
Stuff portobello mushrooms with the tapenade.
Mix it in with some sauce with pasta, polenta, or gnocchi.
Enjoy with some fresh veggies- carrots, celery, etc.