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| photo credit: fourgreensteps.com |
A twist on the standard olive tapenade, this one combines both black and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering and overly salty as some olive tapenades can be.
1⁄2 cup pitted kalamata olives (drained)
1⁄2 cup pitted black olives (drained) (see note)
1⁄2 cup + 2 tbsp toasted walnuts
1⁄4 cup fresh parsley, chopped
1-2 tbsp extra-virgin olive oil (optional)
1 1⁄2 - 2 tbsp freshly squeezed lemon juice
1 small clove garlic
1 - 2 tsp fresh thyme, chopped
1 tsp Dijon mustard
sea salt to taste
freshly ground black pepper to taste
In a food processor, combine all the ingredients. Pulse and process until the mixture is mostly uniform, but has a little chunky consistency. Season to taste with additional lemon juice, salt, or pepper.
Makes 5-6 servings or more with bread, pitas, etc.
Notes:
1) Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.
2) In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches.
3) Also try spreading some on a pizza crust before adding other toppings – amazing
flavor for your pie!
