Olive Tapenade

Name: Olive Tapenade
Prep time: 30 min
Total time: 30 min
Yield: 4-6
Cuisine: french
Ingredients: ||200g black olives, pitted ||100g green olives, pitted ||1 lemon, juice and zest ||2 tablespoons capers ||30g parsley, chopped ||1 garlic clove ||Olive oil ||Salt ||Black pepper; To serve: ||Toasted sourdough/baguette slices ||Whipped ricotta ||Chopped parsley ||Olive oil

DIFFICULTY

Easy Easy

PREP TIME

Under 30 Min. Under 30 Min.

SERVES

4-6 4-6

The perfect tapas for your snack platter.

Main INGREDIENTS

Vegetables

Ingredients

Method

Ingredients

200g black olives, pitted
100g green olives, pitted
1 lemon, juice and zest
2 tablespoons capers
30g parsley, chopped
1 garlic clove
Olive oil
Salt
Black pepper

To serve:

Toasted sourdough/baguette slices
Whipped ricotta
Chopped parsley
Olive oil

Method
1

Place the black and green olives, lemon juice and zest, capers, parsley, and garlic into the bowl of a food processor. Pulse until the mixture is finely chopped but still has some texture. With the motor running, slowly drizzle in olive oil until a coarse paste forms. Add lemon and seasoning to your taste.
2

Transfer the mixture to the Le Creuset Stoneware Petite Casseroles and drizzle lightly with extra olive oil.
3

Serve the tapenade spread over toasted sourdough or baguette slices with the whipped ricotta as the base and a sprinkle of chopped parsley.