Kalmata Olive Tapenade |
Makes about 1-2 cups |
|
1 1/2 cups |
pitted kalamata olives, drained of brine |
4 teaspoons |
capers |
1 |
lemon, zest |
1-2 teaspoons |
lemon juice |
2 tablespoons |
roasted and peeled red pepper, jarred variety |
1 tablespoon |
extra virgin olive oil |
|
Put all of the ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until the ingredients are finely chopped, but not pureed. It will only take a second or two. |
Taste for flavor. You might want to add more lemon juice or red pepper if it is too salty. |
Serve with crackers, bread slices, or toasted baguette as an appetizer. It is also great for spreading on a sandwich, stirring into pasta sauces, mixing into hummus, topping on pizza, or blending into salad dressings. My kids eat it on sourdough bread for breakfast several days a week. |
Store in an airtight container or jar in the refrigerator. |