Olive and Preserved Lemon Tapenade
Author: Magdalena Wszelaki
Serves: 4 servings
- 1 cup Niçoise or Kalamata pitted olives
- ⅓ cup extra virgin olive oil
- ½ preserved lemon, seeds removed
- ¼ cup capers
- Place in a blender and pulse until well blended but still chunky.
- Keeps well in the refrigerator for up to a month.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/olive-and-preserved-lemon-tapenade/
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