Saturday, July 14, 2012

Olive, Artichoke, and Roasted Red Pepper Tapenade

I made this recipe the other night as a side dish with a Mediterranean meal including pita bread, hummus, and Greek Lentil Salad. I just had some of the ingredients lying around, so I Googled a recipe, got some ideas, and just made it up. It would be good served on toasted french bread as bruschetta, but we had it on warm pita bread spread with hummus. There was also some leftover, so tonight I mixed it into the tossed green salad we had with dinner to add a little spark of flavor - that worked great as well!

Olive, Artichoke, and Roasted Red Pepper Tapenade
Based very loosely off a recipe from

~ 1/2 black olives
~ 1 C loosely packed artichoke hearts (Mine were marinated in a jar)
2 cloves garlic, smashed
2 tsp fresh lemon juice
1 Tbs olive oil
1/2 C nuts (i did almonds and pecans)
small handful of chopped parsley 

Put everything in a blender or food processor. Pulse until very finely chopped - almost a paste. Season with salt and pepper and add more lemon or olive oil to taste.

Spread on pita, french bread, or crackers (or endless other things) and enjoy! 

Oh, P.S. - it looks a little unappetizing (like vomit, to be frank) but it tastes great. I may try to work on adding a few other ingredients to change the color profile. 

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