Olive/Walnut Tapenade
A really delicious olive tapenade with lots of umami!
Ingredients
- 1 cup olives kalamata, or a mix
- ½ cup walnuts
- 2 cloves garlic crushed
- ¼ cup Italian parsley fresh, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest optional
- ½ teaspoon red pepper flakes
- 1 teaspoon miso red
Instructions
- Pulse in a food processor until crumbly. Mix well to ensure the miso is fully distributed through the tapenade.
- Taste and adjust flavors. More miso will give it more body. More pepper flakes will give it more heat. Try Aleppo Pepper instead of red pepper flakes for an earthier taste.
- Let sit in the refrigerator to allow the flavors to meld and develop. It is even better the next day, so if you can, make it the day before though you may have to make extra so there is some left for dinner.
- Serve with crusty bread or crackers.
Tried this recipe?Let us know how it was!