Vegan Olive Tapenade (Print Version)

# Ingredients:

→ Olives

01 - 6 oz jar manzanilla olives, drained
02 - 6 oz jar pitted Kalamata olives, drained
03 - 1/4 cup fresh parsley, roughly chopped, plus extra for garnish
04 - 2-3 cloves garlic
05 - 1/4 cup olive oil
06 - 2 teaspoons white wine vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon dried oregano
09 - Kosher salt, to taste
10 - Fresh cracked black pepper, to taste

# Instructions:

01 - Add all ingredients to a food processor.
02 - Pulse until everything is well minced and combined, scraping sides as needed.
03 - Season to taste with kosher salt and freshly cracked black pepper.
04 - Transfer to a serving dish and garnish with fresh chopped parsley. Serve with crostini or sliced French baguette.

# Notes:

01 - This tapenade can be stored in an airtight container in the refrigerator for up to one week.

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