A delicious savory spread, tapenade is one of those things that’s easy to make but is always a hit at get-togethers or for a satisfying snack. It just hits the spot!
This recipe is made with kalamata olives, which give a rich flavor and earthiness to the tapenade which is then paired with some fresh parsley to lift the saltiness and round it out nicely.
snacks, canapés, spread on toast, crackers, or with some fresh crudité (especially delicious paired with these Black Rice Crackers!)
240g kalamata olives
4g (1 clove) garlic, minced
25g fresh parsley leaves
25g scallion tops, chopped
30ml extra-virgin olive oil
15g whole-grain mustard
Zest and juice of 1/2 lemon
Sea salt, to taste
Dried chili flakes, to taste (optional)
Place all ingredients except salt and chili flakes (if using) in a food processor.
Blend until combined and there are no big chunks of olives, scallions, or parsley, scraping down the sides in between blending if necessary.
Season with salt and/or chili flakes if desired. Store in an airtight container in the fridge for up to 7 days.
be the first to comment