Lemon Stuffed Olive Tapenade
- 1 - 20 oz. jar Delizia Brand Lemon Stuffed Olives
- 2 teaspoons brined capers, drained
- 1 large garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon champagne vinegar
- 1/4 cup fresh UP olive oil
- Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency).
- Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.