Green minty tapenade

August 27, 2019

 

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 

 

  1. Put all ingredients except the pepper into a food processor, and pulse until chunky. You can process it further to make it more smooth. 

  2. Season with black pepper, and enjoy. 

 

To the last summer days! 

 

 

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© 2019 Martina Zand