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Tomato, Olive, Caper Tapenade

Ingredients

  • 1 tsp extra-virgin olive oil divided
  • 1 tbsp minced shallot
  • 1 tsp minced garlic
  • 1 c halved cherry tomatoes
  • 1/2 c chopped calamata olives
  • 2 tbsp capers chopped
  • 4-5 leaves of basil chopped small
  • Juice of 1 lemon
  • Salt to taste though may not need any due to capers and olives

Instructions

  • Heat oil in skillet
  • Add shallot and cook until soft (approx 20 seconds)
  • Add tomatoes and garlic and cook, stirring, until softened, about 1 1/2 minutes.
  • Add olives and capers; cook, stirring, for 30 seconds more.
  • Stir in basil and lemon juice.
  • Salt to taste.