Moroccan Green Olive Tapenade
Ingredients: 1 cup pitted, cured green olives 1 clove garlic 1 tbsp harissa 1 tbsp lemon juice 1 tbsp parsley 1/4 cup olive oil Special Equipments: Can use food processor or immersion blender, but possible to do by hand Instructions: Roughly chop 1 clove garlic and 1 cup green olives Add chopped garlic and olives, 1 tbsp harissa, 1 tbsp lemon juice, 1 tbsp parsley, and 1/4 cup olive oil to food processor if using. Pulse/blend/stir until combined into a paste Yield: About 2 cups Source: The Mediterranean Table Tips: Original recipe called for fresh parsley. We didn't have any on hand and I wasn't about to buy a whole thing of it for 1 tbsp so I used dried. This is the only time I've tried tapenade so I don't know how much this compromised but it tasted good to me. I used an immersion blender for this. The recipe says to use a food processor ideally, but can be done by hand. Description: The picture in this post is from a charcuterie boar...