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

Grace Parisi
August 1997

Gallery

Recipe Summary

Yield:
MAKES ABOUT 2/3 CUP
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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.

Advertisement
Advertisement