Olive and Preserved Lemon Tapenade
Prep time
Total time
Serves: 4 servings
  • 1 cup Niçoise or Kalamata pitted olives
  • ⅓  cup extra virgin olive oil
  • ½ preserved lemon, seeds removed
  • ¼ cup capers
How To Make
  1. Place in a blender and pulse until well blended but still chunky.
  2. Keeps well in the refrigerator for up to a month.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/olive-and-preserved-lemon-tapenade/