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Ingredients
- 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin)
- 1 tablespoon chopped fresh cilantro
- Assorted crackers
- Toasted baguette slices
Details
Servings 1
Adapted from epicurious.com
Preparation
Step 1
Preparation
Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve tapenade with crackers and toasted baguette slices.
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