So simple, quick and easy to put together. Add to crostini for a simple appetizer for your next party or add to pasta and veggies for a perfect summer nights dinner (find my recipe here, Farfalle with Sauteed Eggplant, Haricot Verts and Kalamata Olive Tapenade)
Ingredients:
1 cup pitted kalamata olives
3 cloves garlic
zest and juice of 1 lemon
1 to 3 tablespoons fresh parsley
1/8 cup extra virgin olive oil
1/8 cup reserved kalamata olive liquid
freshly ground black pepper
Directions:
Throw the olives in to your food processor. Give your garlic and parsley a rough chop and microplane your lemon zest. Add to the olives. Put in the rest of the ingredients and pulse until desired texture is reached.
That's it! I don't know why I never attempted this before. Now you can impress at your next party!
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