Kalamata olive tapenade
Portion : 1 cup
Preparation time : 5 minutes
250 ml (1 cup) Kalamata olives, pitted
125 ml (1/2 cup) sun dried tomatoes in oil
30 ml (2 tablespoons) green pepper in brine
30 ml (2 tablespoons) capers
30 ml (2 tablespoons) lemon zest
125 ml (1/2 cup) extra virgin olive oil
— Process all ingredients in a food processor, pulsing to obtain a coarse texture.
TRICK — Olives can be easily pitted. Using the palm of your hand, squeeze the olive on a wooden board.
NOTE — Keep in the refrigerator topped with a light coat of olive oil to ensure freshness.
Tapenade can be used on a pizza crust, warm goat cheese croutons, combined with fresh tomatoes for bruschettas, or with grilled fish. Olive lovers, the choice is yours!