Ruth Reichl's Tapenade, Super Easy and Elegant! |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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If you are familiar with Ruth Reichl, you know that she knows food! This is from The Gourmet Cookbook I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks. Ingredients:
2 cups pitted kalamata olives |
3 garlic cloves |
1 tablespoon small caper, drained |
1 tablespoon lemon zest |
1/3 cup extra virgin olive oil |
Directions:
1. Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
2. With motor running, add olive oil in a steady stream and pulse until well combined.
3. Hint: I use my cherry pitter to pit the olives.
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