We fell in love with black olive tepenade on the cruise and ever since have wanted to understand how to make it ourselves.
Here goes ....
INGREDIENTS
3 cloves garlic, peeled
1 cup pitted black olives
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons capers (I did not add them)
DIRECTIONS
Place 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 salt and pepper.
I served this with warm ciabatta bread with olive oil and balsamic vinegar dip.
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