Thursday, April 15, 2010
Easy Olive Tapenade
1 cup of kalamata olives, pitted
2 tbsp. olive oil
Skin from 1/3 of a preserved lemon
2 cloves of garlic
1) Roughly chop lemon and garlic.
2) Place all ingredients in a food processor and blend until finely chopped and well combined. Add more olive oil is necessary to get it to blend.
3) Scoop your tapenade into a bowl and serve with pretzel thins, crackers or pita!
-you are not limited to only kalamata olives. Use your favorite or mix and match. I actually threw a few green ones in mine (minus the pimento) because I had them lying around.
-If you don’t have preserved lemon, you can substitute it for about a tbsp of lemon juice and a little zest.
-Tapenade traditionally has capers in it too; I didn’t have any on hand, but feel free to add a tablespoon of them as well.