Robust Onion-Olive Tapenade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From Eat Well Naturally, a free e-letter with lots of yummy, healthy recipes. The cuisine of Provincial France has given us a wonderful gift in tapenade, a savory black olive paste that is absolutely divine on bread, pasta, or salads. It‘s a cinch to make and completely versatile: you can use it as an appetizer, snack, salad, side, or as a tasty condiment for your main dish. Heart-nurturing fatty acids and the healthful properties of garlic are just a few of the reasons this robust spread (or dip or condiment) is such a popular feature of the Mediterranean diet. Make sure to use good quality olives, not the canned variety! Ingredients:
1/2 cup vidalia onion, finely chopped |
1/2 cup sweet red onion, finely chopped |
1 3/4 cups kalamata olives, pitted and chopped |
2 tablespoons capers, rinsed and drained |
3 tablespoons fresh lemon juice |
2 tablespoons extra virgin olive oil |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh oregano, chopped |
1/4 teaspoon fresh lemon zest |
1 garlic clove, crushed |
fresh ground black pepper, to taste |
2 tablespoons red bell peppers or 2 tablespoons orange bell peppers, finely chopped |
Directions:
1. In a small bowl, mix the onions, olives, and capers.
2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a food processor for 3 to 5 seconds.
3. Pour over onion-olive mixture and combine with a fork.
4. Place tapenade in a serving bowl, season with pepper to taste, top with chopped peppers, and serve. May be used as a dip for pita, spread on bruschetta or sliced baguette, on top of a mixed greens salad, or as a topping for rice, potato, or pasta.
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