Spanish Olive Tapenade

Charlotte J's Note:

From All Around The World Cookbook by Sheila Lukins

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• 1 ½ cups spanish manzanilla olives , pitted
• 1 garlic clove , finely chopped
• 1 teaspoon capers , drained
• ¼ cup extra virgin Spanish olive oil
• 1 teaspoon lemon juice
• 2 tablespoons fresh cilantro leaves , chopped
• fresh ground black pepper , to taste

Directions:

1. In a food processor, combine the olives, garlic, and capers.
2. Process until just smooth, scraping down the sides of the bowl if necessary.
3. With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
4. Transfer the mixture to a bowl and fold in the cilantro and pepper.
5. Let rest at room temperature for 1 hour for flavors to blossom.
6. Serve on large croutons that have been brushed with oil and toasted.

Reviews

[PotziNPanz]

Great atop just about anything with a crunch!

[Lavender Lynn]

We had seen this in sandwiches from a local deli, but didn't know what it was until now. This is terrific on a sandwich! It's a fairly strong, exciting flavor that matches up well with ham, crackers, and rustic kinds of bread. Thank you for adding a new condiment to our kitchen! Made for Zaar World Tour 5.

[CarolAT]

I love green olives and this tapenade really hit the spot. I served it as an appetizer with lightly toasted wheat French bread, and it was a hit with my hubby. This is a recipe that I will keep on hand for holiday get-to-gethers. It is easy to make, and I think it will go very well with any type of crackers or breads. Thanks for posting this recipe. Made for ZWT5 Spain/Portugal region.