This might not look incredibly appetizing, but every time I make it people go crazy over it. And for good reason.
Adapted from Smitten Kitchen
3/4 cup (160g) of kalamata olives (plus 1/4 cup reserved)
2 cans (480g) of artichoke hearts
2 cloves of garlic
1 heaping tablespoon (15g) capers
big ol swig (36g) of olive oil
juice of half a lemon
Pit the olives, drain the artichoke hearts and capers, and blend the first 5 ingredients, except for the reserved 1/4 cup of olives. Chop the remaining olives and stir into the bowl of tapenade with the lemon juice.
Serve with toasted garlic rubbed bread, flatbread, or crackers.
mmmm...this is so delicious.
ReplyDeletewhen i get back to civilized life i am making this.