Spanish Olive Tapenade
Yield: 4-5 Cups
4 Cups Spanish Manzanilla Olives
3/4 Cup Sliced Almonds, Toasted
2 Cloves Garlic
2 Tablespoons Capers
Juice of 1 Lemon
2 Teaspoons Lemon Grove Seasoning
1/2 Teaspoon Cracked Green Peppercorns
1/4 Teaspoon Red Pepper Flakes
Pinch Sea Salt
1 1/2 Cup Extra Virgin Olive Oil
Most Tapenade recipes start with black olives, but we like the tartness that comes from using Spanish green olives instead. We also add toasted almonds to our recipe as we like the way they complement the flavor of the olives. This tapenade has become one of our signature recipes at MorningStar Kitchen. We often pair it with fresh ricotta and crostini to serve alongside a bottle of bold red wine.
Slice olives in half lengthwise to ensure that the pits have been removed. Place in bowl of food processor. Add almonds, garlic, capers, seasoning blend, peppers, and lemon juice to the bowl and pulse several times. Slowly add olive oil into the mix and pulse until well combined.
When stored in refrigerator, tapenade will last for 2-3 weeks.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Lemon Grove
Seasoning
Zesty and aromatic, this
blend is one of our
favorites! It's great with chicken, seafood, fresh green vegetables, sauces, marinades, and remoulades. We're sure that once you've tried it, you'll make it one of your "go-to" ingredients.
Green Peppercorns
Green peppercorns are
harvested from the pepper
vine before the berries have
reached their full maturity, resulting
in a zestier flavor than that of black or white peppercorns. Chefs use them when they are seeking a lighter, cleaner, and fresher taste from their pepper.
At MorningStar Kitchen we love treating our guests to flavorful appetizers we've created ourselves.
If you're like us, you'll love some of our other appetizer recipes. Why not check them out, starting with our recipe for
Romesco Cheddar
Cheese Ball
