3 cups green olives
1 cup black olives
2 tablespoons capers
3 cloves garlic
1/2 cup sundried tomatoes
4 tablespoons freshly chopped basil
1 ½ tablespoons fresh thyme
1 tablespoon fresh oregano
1 ¼ cups freshly chopped parsley
½ cup extra virgin olive oil
1 teaspoon Encala
Add all ingredients, except Encala, to the bowl of a food processor.
Blitz the mixture until everything is evenly incorporated into itty-bitty chunks, stopping as needed to scrape down the sides. Do not over mix or the tapenade will turn the consistency of hummus.
Once finished, use the ratio 1 teaspoon of Encala for every 2 tablespoons of tapenade and enjoy!
Source: Encala® Test Kitchen