Lemon-Olive Tapenade

lemons 3 4.27.14I made this little tapenade one evening a couple of weeks ago, and it’s amazing to me that this small list of ingredients took til now to show up in a post! But, sometimes, that’s the way it goes.

Traditionally, a tapenade includes olives, capers and anchovies. This tapenade includes the olives part.

I had what turned out to be about three-quarters of a cup of Luques olives (a very nice green olive that I used here most recently) left in a jar, and I decided to use them up.

I pulled out my food processor, and processed each of these ingredients separately (because I wasn’t sure how much I would need):

  • the 3/4 cup of olives, pitted first!
  • 1/4 of a small red onion (I got about 2 tablespoons from this, and used 1 1/2 tablespoons)
  • 1 garlic clove
  • handful of cilantro

I didn’t purée them, just got them to a small mince.

lemons 1 4.27.14Scooped each of the ingredients into a bowl as they were ready. Then to them I added the zest of 1 medium lemon, 2 teaspoons of lemon juice, 2 teaspoons of olive oil, and some freshly ground pepper.

I enjoyed this on crackers…along with cocktails and the company of my husband and sister!

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