DESCRIPTION
This tapenade recipe is quick to make and so salty and delicious. It’s made with kalamatas, lots of garlic, capers, parsley, and lemon. Note that I use 2 cloves of garlic but you can try it with just 1 clove and taste it, then add in another minced clove if you want that extra garlic heat.
Yield: 1 and 1/4 cups
Ingredients
Units
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- 7 oz. jar of pitted Kalamata olives, drained
- 1–2 cloves of garlic
- 2 Tbsp. drained capers
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/4 cup fresh parsley leaves
Instructions
- Put all ingredients into a food processor.
- Puree until everything is in tiny bits.
- Transfer to a bowl. Use immediately or cover and refrigerate for up to 1 week.