Herbal Green Olive Tapenade with Preserved Lemons
This delicious Mediterranean Tapenade gets a Flavor-Boost from Lots of Green Herbs and Preserved Lemons. A fabulous Condiment to Savor. Serving Suggestions are endless!
Servings: 8 servings; 1 1/4 cup
Equipment
- 1 small food processor
Ingredients
- 1 teaspoon fresh rosemary leaves
- 2 1/2 teaspoons fresh garlic peeled, coarsely chopped
- 6 tablespoons fresh parsley leaves cleaned & dried; coarsely chopped
- 2 tablespoons fresh basil leaves cleaned & dried
- 1 tablespoon extra virgin olive oil (extra for drizzling)
- 2 cups pitted Castelvetrano Olives*
- 1 tablespoon capers drained
- 1 teaspoon preserved lemon rind** rinsed and coarsely chopped
Instructions
- Place first 5 ingredients in a small food processor. Pulse until all is coarsely chopped, not quite a puree.
- Add pitted olives. Pulse to combine and chop - leave a little chunky! Add the capers and preserved lemon rind. Pulse gently until incorporated and to your desired consistency. If preserved lemons are not available, substitute fresh lemon juice; start with 2 teaspoons. Place in a bowl to fit. Taste. Add a drizzling of 1 tablespoon of olive oil and stir in to your taste.
- Place the Tapenade in a glass container with a tight seal. Use within 2 weeks.
Notes
Castelvetrano Olives: a Sicilian green olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty texture. Easily available; purchase in glass. Or, use your favorite green olive (or black!)
Preserved Lemon: mellow yet intensely lemony with a fruity bite. Make a batch, see my recipe; also easily purchased. Substitute fresh lemon juice.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 67kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 555mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg