Preserved-Lemon and Green Olive Tapenade Recipe | mayonnnaise/spreads

Ingredients

Give preserved lemon pieces a rinse before using to cut back on salt.

1 cup pitted green olives

4 pieces preserved lemon, rinsed, seeds removed

1/4 cup chopped fresh parsley and/or mint

2 oil-packed sundried tomatoes, plus 2 Tbsp. oil from jar

2 Tbsp. extra-virgin olive oil

2 garlic cloves, chopped

Pinch crushed red pepper

Preserved-Lemon and Green Olive Tapenade

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Ingredients

Give preserved lemon pieces a rinse before using to cut back on salt.

1 cup pitted green olives

4 pieces preserved lemon, rinsed, seeds removed

1/4 cup chopped fresh parsley and/or mint

2 oil-packed sundried tomatoes, plus 2 Tbsp. oil from jar

2 Tbsp. extra-virgin olive oil

2 garlic cloves, chopped

Pinch crushed red pepper

directions

1. Combine ingredients in a food processor and pulse until finely chopped, about 5 pulses.

Store It: In the refrigerator for up to 2 weeks.

Source: Hannaford fresh Magazine, January - February 2016

1 cup pitted green olives

4 pieces preserved lemon, rinsed, seeds removed

1/4 cup chopped fresh parsley and/or mint

2 oil-packed sundried tomatoes, plus 2 Tbsp. oil from jar

2 Tbsp. extra-virgin olive oil

2 garlic cloves, chopped

Pinch crushed red pepper

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: