Our black olive tapenade comes from the Spanish island of Mallorca. Serve as an appetizer with extra olive oil and crusty bread.
1 cup Castelvetrano or Manzanilla green olives, pitted (see below)
½ cup Kalamata black olives, pitted (see below)
¼ cup fresh Italian parsley, leaves and thin stems only
1 tbsp drained capers
¼ cup Rosemary EVOO
2 medium cloves garlic, minced
1 tbsp Sicilian Lemon white balsamic or Sherry Reserva Vinegar
TIP: To pit olives, place handful on cutting board. Use a large measuring cup of wide-based jar. Press down on the olives until they break into pieces. Remove pits.
Place all ingredients in your food processor. Pulse about 10 times then scrape sides and pulse until well chopped but not pureed. Serve as a spread on crusty bread, or as a briny topping for meats and veggies.
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