Name: Green Olive Tapenade
Yield: Makes about 1 cup
Ingredients: 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well; 1 tablespoon drained capers; 1 large garlic clove, minced; 1 teaspoon fresh lemon juice; 1/4 cup olive oil (preferably extra-virgin); 1 tablespoon chopped fresh cilantro; Assorted crackers; Toasted baguette slices

Recipe information

Yield
Makes about 1 cup

Ingredients

1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well

1 tablespoon drained capers

1 large garlic clove, minced

1 teaspoon fresh lemon juice

1/4 cup olive oil (preferably extra-virgin)

1 tablespoon chopped fresh cilantro

Assorted crackers

Toasted baguette slices

Preparation

Step 1
Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Serve tapenade with crackers and toasted baguette slices.

TagsSpreads French European Olive Garlic Root Vegetable Vegetable Lemon Citrus Fruit Snack Starter Lunch Dinner Nut Free Dairy Free Vegetarian Vegan Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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