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Lemon Stuffed Olive- Tapenade

  • Author: Pour Olive


Our crunchy spanish olives add quite the zip to this recipe.


  • 120 oz. jar Pour Olive’s Lemon Stuffed Olives
  • 2 teaspoons brined capers, drained
  • 1 large garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Pour Olive’s champagne vinegar
  • 1/4 cup Pour Olive’s Ultra Premium olive oil- any type that you enjoy will work!


  1. Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency).

Serve with crackers, pita, or grilled baguette. Additional serving suggestions include topping grilled fish, chicken, or as an accompaniment to a cheese board. Enjoy!
Place covered leftovers in fridge. Will last for about 5 days.