Monday, August 25, 2008


1 ¼ C pitted manzanilla olives or other green Spanish olives, rinsed & drained (can use black or green olives)

1 T capers, drained
3 garlic cloves, minced
1 tsp. lemon juice
1/4 C olive oil
1 T fresh cilantro, chopped

Combine olives, capers and garlic in food processor or blender and chop finely.

With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl.

Stir in cilantro.

Season to taste with pepper.

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