Green Olive Salsa
Oh, this is good. I really like that this little mixture could be used lightly like pesto on spaghetti, garnish over cheese pizza, on a Spanish dish, or in this case on a Moroccan tangine. You could do so much with it.
Yields: ¾ of a cup
Prep: 5 min
Cook time: 60 min
Ingredients:
1 ring of red onion
1 garlic clove
4 green olives stuffed with sun-dried tomato
A giant handful of parsley
Juice of half a lime (lemon if you want)
1. Combine ingredients and chop thoroughly.
2. Use as is or add olive oil to keep for the next day.
Comments (1)
I agree with you. I name the olive mixture “tapenade”.
In Swedish “Olivröra”.
Homemade Olive Tapenade