Greek Olive Tapenade
This is an olive spread often served with the bread and salad course at Greek Restaurants. Other ways to use it: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great thinned with a bit more oil and a splash of vinegar as a Greek salad dressing! This recipe is Induction friendly and the flavor is totally addictive if you love olives. 🙂
250 gr pitted black or green olives (I use a mixture of regular canned black olives & kalamata olives)
1 small clove minced garlic
¼ cup olive oil
2 tablespoon chopped parsley
Process, pulsing, in a food processor all ingredients until smooth but not reduced to a smooth paste. You want it finely chopped. You can use a blender if you do not have a food processor. Serve with your favorite flax crackers or Greek bread .