Simple, salty kalamata tapenade. Serve with toasted baguette or seedy wheat crackers. Great alongside bright raw veggies, good cheese and crisp apples. Also delicious as a quick raw pasta sauce!
3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Cracked pepper, to taste
Step 1Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped. Season to taste with cracked pepper. Note: You can also finely chop all of the ingredients by hand, like I did, for a chunkier spread.
Step 2Serve with toasted baguette or wheat crackers. Great alongside raw veggies, good cheese and sliced apples.