Author Notes
Simple, salty kalamata tapenade. Serve with toasted baguette or seedy wheat crackers. Great alongside bright raw veggies, good cheese and crisp apples. Also delicious as a quick raw pasta sauce! —Linden & Rosemary
Ingredients
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3
cloves garlic, peeled
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1 cup
pitted kalamata olives
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2 tablespoons
capers
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3 tablespoons
fresh parsley, chopped
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2 tablespoons
fresh lemon juice
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2 tablespoons
extra-virgin olive oil
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Cracked pepper, to taste
Directions
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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. Season to taste with cracked pepper. Note: You can also finely chop all of the ingredients by hand, like I did, for a chunkier spread.
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Serve with toasted baguette or wheat crackers. Great alongside raw veggies, good cheese and sliced apples.
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