Quick Homemade Tapenade
Quick Homemade Tapenade
25 pitted Kalamata olives (coarsely chopped)
1 tbsp. drained and chopped capers
1 1/2 tsp. fresh lemon juice
2 tsp. olive oil
Pepper (to taste)
Combine the olives, capers, lemon juice, olive oil and pepper; mix well; refrigerate for 2-4 hours before serving.
*Johnna's tip: Serve tapenade alongside some toasted pita bread or toasted crackers as an appetizer. It is also a great spread for sandwiches and works well with different cheeses (*example: feta). It is a deelish Mediterranean snack that is super easy and simple to make. Grab the ingredients and have them on hand for all your appetizing needs;-)
25 pitted Kalamata olives (coarsely chopped)
1 tbsp. drained and chopped capers
1 1/2 tsp. fresh lemon juice
2 tsp. olive oil
Pepper (to taste)
Combine the olives, capers, lemon juice, olive oil and pepper; mix well; refrigerate for 2-4 hours before serving.
*Johnna's tip: Serve tapenade alongside some toasted pita bread or toasted crackers as an appetizer. It is also a great spread for sandwiches and works well with different cheeses (*example: feta). It is a deelish Mediterranean snack that is super easy and simple to make. Grab the ingredients and have them on hand for all your appetizing needs;-)
Picture source: http://www.nytimes.com/2008/10/02/health/nutrition/3recipehealth.html
Labels: appetizers, dips, finger-foods, vegetarian
posted by Johnna Knows Good Food: Yum Yum, Gimme Some! @ 11:24 AM
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