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Green Olive and Artichoke Tapenade

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My friend and loyal SavorSA reader Alison Boone shared this Cooking Light recipe with me and we sampled it on oven-grilled salmon. It tasted great!

Green olives, canned (unmarinated) artichoke hearts and capers are seasoned with olive oil and Dijon mustard.

I picked up pitted Castelvetrano olives from the Whole Foods olive bar to make the spread pictured here. These big olives have a particularly pretty fresh green color and would also look stunning on an olive dish. (If you want to make just a little more work for yourself, stuff them with slivered almonds or rolled up anchovy fillets.) Green Olive and Artichoke Tapenade 3 tablespoons capers, drained 1 tablespoon chopped fresh parsley 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon black pepper 10 large pitted green olives 2 garlic cloves, minced 1 (14-ounce) can artichoke hearts, well drained Combine all ingredients in the bowl of a food processor. Pulse to desired smoothness. Makes 1 1/2 cups. From Cooking Light/Spice Islands Photograph by Bonnie Walker
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