Did I just upload a recipe for olive tapenade last week? Yes. Did I find a new an improved recipe roughly ten minutes later? Yes. So here is is.
This recipe is adapted from the fabulous Smitten Kitchen
Combine the artichoke hearts, olives, olive oil, lemon, garlic and capers into a food processor and pulse until the mixture is chunky yet well mixed.
Slice 1 – 1 1/2 inch thick pieces from a baguette. Toast in a 400 degree oven for 6-7 minutes.
1 cup green pitted olives
1 tbs capers
14oz can of artichoke hearts
3 garlic cloves
1 tbs lemon juice
1/4 cup olive oil