Ok, let me be frank, I use the word tapenade very loosely here. Usually tapenade is made with black olives and capers, and processed into a smooth paste with olive oil. I leave this one much chunkier, add garlic, chili, and herbs, and most importantly - I used green olives! So it's a very distant cousin of a tapenade :-).
I love this on crackers or bread as an appetizer, it goes super well as a condiment for BBQs, and you can even top salads and yummy bowls (like this beetroot rice bowl) with it. Give it a try for these last summer days.
Preparation time: 5 minutes
Makes about 1 cup:
juice of 1 lemon
1 garlic clove
1 cup green, pitted olives
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh parsely
2 Tbsp extra virgin olive oil
1/2 red chili
freshly ground black pepper
Put all ingredients except the pepper into a food processor, and pulse until chunky. You can process it further to make it more smooth.
Season with black pepper, and enjoy.
To the last summer days!
