Saturday, 8 October 2011

Black Olive Tapenade

Black Olive Tapenade


1 1/2 cups pitted Kalamata (double check each one, your food processor blade with thank you)
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil


In a food processor combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse into a corse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Makes about 2 cups. If you have some left over mix with vegan cream cheese for an yummy spread/dip.

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