Tapenade 101

• 1 can California ripe olives, drained
• 2-3 tablespoons extra virigin olive oil
• 2-3 teaspoons minced garlic
• Juice of 1 lemon
• 1/2 cup artichoke hearts
• 1/4 cup basil leaves
• 1 tablespoon capers
• 1 teaspoon orange zest
• salt and pepper to taste
• sliced baguettes or crackers

Combine California Ripe Olives, olive oil, garlic and lemon juice in the bowl of a food processor and pulse.  The base of tapenade is ready, use as is or doctor up with desired flavors.  For this recipe we add artichoke hearts, basil, capers and lemon zest and puree to desired consistency.

Serve with baguettes or crackers