Saturday, May 3, 2008

Green Olive Tapenade

Katie's blog


  • 1 1/2 cups pitted mild brine-cured green olives, rinsed thoroughly

  • 1 1/2 Tbs. coarsely chopped fresh

  • flat-leaf parsley

  • 2 garlic cloves, finely chopped

  • 1 1/2 Tbs. fresh lemon juice

  • 1/2 tsp. freshly ground white pepper

  • 1/4 cup extra-virgin olive oil

  • In a food processor, combine the olives, parsley, garlic, lemon juice and white pepper.

  • Pulse a few times to combine roughly.

  • Add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl.

  • The texture should be chunky, rather than a smooth puree.

1 comment:

Anonymous said...

Looks great! Love the pics!