A tasty green olive tapenade with preserved lemons.
A couple of weeks ago I made a fresh batch of preserved lemons and now that they were ready it was time to enjoy them! I knew exactly what I would be using the first of them in, a green olive tapenade, where they would add an amazing lemony freshness! Other than the preserved lemons this tapenade is pretty much a basic tapenade and it goes great as an appetizer with crusty bread or crostini or as a condiment in other things like sandwiches! I had the first of the preserved lemon green olive tapenade as a snack with some crusty bread and you will have to check back tomorrow to see what I used the rest of the batch for!
Green Olive and Preserved Lemon Tapenade
Prep Time: 10 minutes Total Time: 10 minutes Servings: 1cup
A tasty green olive tapenade with preserved lemons.
ingredients
- 1 cup green olives, pitted
- 2 tablespoons preserved lemon (pith and rind), rinsed and chopped
- 1 tablespoon capers
- 2 anchovy fillets, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon parsley, chopped
directions
- Pulse everything in a food processor until the desire consistency is reached.
I love olive Tapenade, but your is just incredible! I love the anchovies and the preserved lemon. YUM!
I love all tapenades, but this one is just gorgeous!!!
I'm crazy for tapenade. I always stare longingly at the $10 tiny jars at the store… homemade has to be a million times better!
This looks amazing… I rarely make tapenade with green olives, because I love the traditional black olive version so much, but this one sounds like a winner.
Too bad I'm all out of preserved lemons. 🙁 Must go out and buy some more.
So delish!! I want to spread it on everything and devour!
This looks incredible! Who needs bread? I want to eat it by the spoonful.
Ahh, I loooove tapenade, and this looks so good! Like Des, I would just eat it with a spoon!
The salty tanginess of this tapenade sounds fabulous!
Des: I eat it by the spoonful as well!
This looks so delicious! I made some preserved lemons (I too decided to leave out spices and make them plain) and I'm finding so many new ways to use them. This is definitely top of my list since it has olives in it too!
is there a vegetarian substitute for the anchovies? or should I just leave them out? looks fabulous otherwise!
thanks.
You can just leave them out.