Recipes....Chunky Mixed Olive Tapenade Pinterest yummy
This rustic, boldly-flavored tapenade made with black and green olives, garlic and sun-dried tomatoes is perfect for topping crackers or toasted baguette.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-3/4 cups
Category: Appetizers
Ingredients
1 cup black olives, chopped
1/2 cup garlic-stuffed green olives (about 1/4 lb), chopped
1/3 cup sun-dried tomatoes, chopped
Juice and zest of 1/2 lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper (or more to taste)
2 tablespoons fresh parsley, chopped
Instructions
Combine the black olives, green olives, sun-dried tomatoes, lemon juice and zest, olive oil, red pepper and parsley in a small bowl. Season to taste with salt and pepper. Refrigerate for a minimum of 2 hours to allow the flavors to blend. Serve with crackers or thinly sliced, toasted baguette.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1-3/4 cups
Category: Appetizers
Ingredients
1 cup black olives, chopped
1/2 cup garlic-stuffed green olives (about 1/4 lb), chopped
1/3 cup sun-dried tomatoes, chopped
Juice and zest of 1/2 lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper (or more to taste)
2 tablespoons fresh parsley, chopped
Instructions
Combine the black olives, green olives, sun-dried tomatoes, lemon juice and zest, olive oil, red pepper and parsley in a small bowl. Season to taste with salt and pepper. Refrigerate for a minimum of 2 hours to allow the flavors to blend. Serve with crackers or thinly sliced, toasted baguette.
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