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