Olive Tapenade

This is a very tasty recipe yet not too fatty because of the vegetables. Mix all ingredients together and let stand for about an hour so the flavors can blend. Serve at room temperature with cut vegetable sticks or raw crackers. Yum.

1 cup pitted raw olives finely chopped

½ medium zucchini diced

1 celery stalk diced

2 fresh basil leaves finely chopped

2 pieces of sundried tomato soaked and finely diced

1 teaspoon lemon zest

Options: Add a little fresh ginger root and or hot pepper. Substitute cilantro for basil.

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