Olive/Walnut Tapenade
Looking for a simple, delicious appetizer with the salty, fruitiness of Kalamata Olives, lots of garlic, and the toasted nuttiness of walnuts? Try Olive/Walnut Tapenade!
Equipment
- 1 A small bowl for mixing the tapenade
- 1 small skillet
- 1 knife
- 1 measuring cup
- 1 measuring spoons
- 1 food processor optional, can hand chop everything
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
- Place walnuts in a pan. Toast over medium heat until several shades darker. Stir to toast uniformly. Be careful, they can start to burn quickly.
- Pulse walnuts in a food processor, or coarsely chop.
- Pulse olives in food processor, or coarsely chop.
- Place all ingredients in a bowl and mix well.
- 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!