Wednesday, June 29, 2016

Olive Tapenade

This tapenade works wonderfully as a dip with pita bread or on top of crostini. It also makes a great sandwich spread. Put it on bread and top with sauteed tomato and mushrooms.

You’ll need
  • 2 Cloves garlic, peeled
  • 1 Cup pitted Kalamata olives
  • 1 Tablespoon capers
  • 3 Tablespoons chopped, fresh parsley
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil


Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped.

Play with your food!

Try this recipe with chives instead of parsley or just add some chives to the tapenade.

Try 2 teaspoons of red wine vinegar instead of the lemon juice.

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