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
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 inst
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
Directions
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.
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 inst
