A tasty olive tapenade with parsley, capers, lemon, and no anchovies.
Ingredients
- 3 cloves garlic , peeled
- 1 cup pitted kalamata olives
- 3 tablespoons chopped fresh parsley
- 2 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Place garlic cloves into a blender or food processor; pulse to mince.
-
3
Add olives, parsley, capers, lemon juice, and olive oil. Blend until mixture is finely chopped.
-
4
Season with salt and pepper.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Cock-a-Leekie Soup
Cock-a-leekie is a traditional Scottish soup made with chicken and leeks.
Sweet and Sour Dipping Sauce
A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.
Baked Panko-Breaded Zucchini Fries
These breaded zucchini fries are a surprisingly tasty yet healthy alternative for your deep-fry craving. Use marinara sauce, ranch sauce, or your favorite dipping sauce to finish off this tasty snack.