A lovely, zippy, olive tapenade without oil!!
- ½ cp chopped kalamata olives
- ½ cp chopped green olives stuffed with pimientos
- 1/8 cp chopped roasted red peppers
- 2 garlic cloves, minced
- 2 T capers
- 1 tsp red wine vinegar
- 1 tsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
If kalamata olives have been packaged in oil, rinse in collander before using. Mix all ingredients in food processor. Serve either on crackers or baguette slices. Usually olive tapenade is made with olive oil. This recipe, heart healthy and very tasty, has received rave reviews. Enjoy. Can also be served in pita pocket with tomatoes and sprouts for a nice lunch entrée.
©Copyright ’08 Joanne Irwin, Leia Adey