Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Such a tasty appetizer for any palate

Start with pitted olives

Olive Tapenade Appetizer

1 cup pitted oil cured olives,chopped

1 clove garlic

1 Tbsp capers

3 anchovies

Zest of one lemon

1 tsp fresh parsley

1 – 2 Tbsp olive oil

With sharp knife, chop olives, garlic, capers, anchovies, lemon zest and parsley. Chop fine but not mush. ( You can use the food processor, but pulse only)

Place in a bowl and add fresh black pepper and the olive oil. Mix well.

Place in a clean jar and refrigerate.

Serve on toasted sliced baguettes or crackers.

Serve with a nice glass of wine. This appetizer will serve as an aperitif to dinner.