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Zesty Olive Tapenade
By Reshma Adwar
Yield: 1 1/2 cups
- 2/3 pound good quality pitted olives
- 4 tablespoons capers, drained
- 3 small cloves garlic, minced
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
1. Place all ingredients in food processor and process until finely minced.
2. Serve with a whole grain baguette or other yummy bread.Print Recipe
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