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Recipe of the Week: Olive Tapenade

by Sarah on November 9th, 2012

One of the most delicious recipes that I’ve tried out lately, is this Olive Tapenade. It’s perfect to use as a spread,  a dip, or even tossed into some pasta. Yummy!

Ingredients (Makes about 1½ Cups):

1 cup organic kalamata olives, pitted

1/4 cup pine nuts

1/4 cup coarsely chopped roasted red peppers

1/4 cup tightly packed fresh basil leaves

1/4 cup fresh parsley

2 TBSP capers

1 TBSP freshly squeezed lemon juice

1 to 2 cloves garlic

1/4 tsp freshly ground black pepper

2 TBSP extra virgin olive oil

Directions:

Put all the ingredients into a food processor, using the “s” blade. Pulse a view times. Then, while pulsing,slowly add the olive oil. Make sure not to over process, as the mixture can quickly turn into a paste. You want it to be a rather coarse mixture. 

Ok, so I got it a little wrong, and definitely turned mine into too much of a paste. It still tastes delicious, but would have preferred the real deal! And also, I borrowed this recipe from “The Whole Life Nutrition Cookbook” written by Alissa Segersten and Tome Malterre. It is an amazing book!

Have a wonderful weekend, Mamas xxx

From → Healthy Eating