Tuesday, 17 January 2012

Olive-Garlic Tapenade

  • 3/4 of a cup - a full cup of black olives (I prefer to use kalamata olives)
  • 2 large cloves of garlic
  • 3 stems of fresh parsley 
  • 1 & 1/2 tablespoons of freshly squeezed lemon juice
  • optional: 2 tablespoons of fresh capers
  • Salt and pepper to taste
In a food processor, mix together all ingredients until they are fine. Serve on fresh baguette or crackers.

Photos by Alvaro Chocano De Rossi

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