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!
1 tablespoonextra virgin olive oil(extra for drizzling)
2cupspitted Castelvetrano Olives*
1tablespooncapersdrained
1 teaspoonpreserved 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.
COURSE: Appetizer, side condiment, Side Dish
CUISINE: French, Italian
KEYWORDS: Herbal tapenade, Mediterranean Tapenade
Nutrition Facts
Herbal Green Olive Tapenade with Preserved Lemons
Amount per Serving
Calories
67
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
555
mg
24
%
Potassium
37
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
414
IU
8
%
Vitamin C
5
mg
6
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.