• 2 cups Iberia Anchovy-Stuffed Olives
• 2 tbsp Iberia Lemon Juice
• 1 tsp Iberia Minced Garlic
• 4 tbsp Iberia Extra Virgin Olive Oil
• 1 tsp Iberia Oregano

Place the Iberia Anchovy-Stuffed Olives, Iberia Lemon Juice, Iberia Minced Garlic, Iberia Extra Virgin Olive Oil, and Iberia Oregano into a food processor.

Pulse the mixture until the ingredients are finely chopped but not fully pureed. The texture should remain slightly chunky for a rustic tapenade.

Use the tapenade as a spread, dip or salad topping.