Tapenade - Phase I
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper
Mix well. Refrigerate and use within two weeks. Use as a spread.
I had this last weekend on cucumber rounds spread with cream cheese and topped with tapenade. Nummy!
8 large olives is a serving according to the Guide so you could make it with 16 olives and consider it two servings.
Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?