Spanish Olive Tapenade Recipe #371141
From All Around The World Cookbook by Sheila Lukins
by Charlotte J
5 min | 5 min prep
1 cup
- 1 1/2 cups spanish manzanilla olives, pitted
- 1 garlic clove, finely chopped
- 1 teaspoon capers, drained
- 1/4 cup extra virgin Spanish olive oil
- 1 teaspoon lemon juice
- 2 tablespoons fresh cilantro leaves, chopped
- fresh ground black pepper, to taste
- In a food processor, combine the olives, garlic, and capers.
- Process until just smooth, scraping down the sides of the bowl if necessary.
- With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
- Transfer the mixture to a bowl and fold in the cilantro and pepper.
- Let rest at room temperature for 1 hour for flavors to blossom.
- Serve on large croutons that have been brushed with oil and toasted.
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5 stars