And now the next time I make burgers, I definitely want to use this as a condiment. Thanks for commenting and giving us so many great ideas! Basil, coriander and mint would all change the flavor quite a bit, so my first thought is to just leave out the parsley and don't worry about replacing it with anything! But if you think one of those flavors would pair well with olives, then you can experiment with whichever one you think would go best.
Let us know what you end up doing and how it turns out! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest YouTube. Jump to Recipe. Continue to Content. Ingredients 2 cloves garlic, peeled 1 cup pitted Kalamata olives 1 tablespoon lemon juice 1 tablespoon capers 3 tablespoons fresh parsley 1 tablespoon olive oil Salt and pepper to taste. Instructions Place the peeled garlic cloves into your food processor and process on high until well minced. Add in the remaining ingredients, except for the salt and pepper, and process until everything is finely minced and well combined.
Make sure your olives are pitted! Taste and add more salt for saltiness or lemon juice for zest. Transfer the mixture to a sealable jar and store it in the fridge for up to a week. Recommended Products. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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Guess it's a good thing I am the only one who eats olives in this house! I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Squished out the pits perfectly. Thanks for the recipe! I'll make it again. Most helpful critical review Charlie B. Rating: 3 stars.
I have to echo another reviewers comment about the appearance. I should have known better than to do this in a blender. It looked like something from the bottom of a canal. Yecch, grey muck. I tossed it. I'll retry but finely hand-chopped instead. Read More. Reviews: Most Helpful. Cory P. A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!
I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Ymm ymm good. Note: When I first made this, I thought it was a bit too much too salty and too much of the caper flavor , but after I stored it in my frig for a day and allowed it to set up, it was perfect!
Rating: 4 stars. It was very good but I would omit adding anymore salt since the olives and the capers are salty enough.
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