Olive-Caper Tapenade with Fresh Mint

Name: Olive-Caper Tapenade with Fresh Mint
Yield: MAKES ABOUT 2/3 CUP
Ingredients: 1/2 cup flat-leaf parsley leaves; 1/4 cup mint leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons capers, drained; 1/8 teaspoon crushed red pepper; 1 cup assorted olives (about 5 ounces), pitted

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You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers. Satisfying Vegetarian Recipes

By Grace Parisi

August 1997

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Recipe Summary

Yield:

MAKES ABOUT 2/3 CUP

Ingredients

1/2 cup flat-leaf parsley leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained
1/8 teaspoon crushed red pepper
1 cup assorted olives (about 5 ounces), pitted

Directions

Step 1
In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

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Make Ahead

The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.

Serve With

Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.

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Olive-Caper Tapenade with Fresh Mint

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Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

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Olive-Caper Tapenade with Fresh Mint

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Olive-Caper Tapenade with Fresh Mint