City Palate

The Travel Issue - March April 2017

Black Olive And Sun-Dried Tomato Tapenade
Black_Olive_And_Sun-Dried_Tomato_Tapenade

March/April 2015

From Geoff Last

1 c. black olives, pitted

1 c. sun-dried tomatoes in oil, drained

3 T. flat-leaf parsley

2 T. high quality olive oil

1/2 t. ground black pepper

zest of 1 lemon, finely grated or chopped

1 T. capers

Place all ingredients except capers into a food processor (or chop finely and blend) and pulse just until the mixture is well combined but still a little chunky. Transfer to a serving bowl and fold in the capers. Serve with baguette slices or crackers. Serves 4 to 6.


Appetizers, Starters and Breakfasts