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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers. Ingredients:
1/2 cup flat-leaf parsley leaves |
1/4 cup mint leaves |
1/4 cup extra-virgin olive oil |
2 tablespoons capers, drained |
1/8 teaspoon crushed red pepper |
1 cup assorted olives (about 5 ounces), pitted |
Directions:
1. In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.
2. Make Ahead: The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.
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