Friday, September 5, 2014

Olive Tapenade

After having purchased fresh olive tapenade at Whole Foods, I thought I'd finally try to make my own.  Using fresh olives, capers, red onion, jalapeno, lemon zest, and fresh herbs, I made an olive tapenade that could stand up to the best. The recipe is out of Crazy Sexy Kitchen by Kris Carr and Chad Sarno and is used in the raw lasagna recipe. You could use this as a topping on crostini, as a layer in raw lasagna, or as a topping on cucumbers. The possibilities are endless.

Olive Tapenade

  • 1/4 cup capers
  • 1 1/4 cups Kalamata olives, chopped
  • 3 Tbsp red onion, finely diced
  • 2 cloves garlic, finely minced
  • 1/2 tsp jalapeno, seeded and minced
  • 1 Tbsp lemon zest
  • 1 Tbsp oregano, finely chopped
  • 1 1/2 Tbsp tarragon, finely chopped
  • 1 Tbsp olive oil
Mix all ingredients in a small mixing bowl. Enjoy!

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