I used to work for a really pleasant man who was irritated by people who mispronouncing "Tabouli."
I can still hear him announcing, "T'bou-LEH LEH!" I'm the same way about tapende. It doesn't rhyme
with lemonade! (tä'pə-näd').
Get our your mini prep! If you're feeding a crowd, double or triple the recipe and bust out the full sized Cusinart.
Pulse in mini-prep until nicely chopped up:
- 1 cup pitted kalamatas, inspected for rogue pits so they don't get lodged in the processor blade
- 2 T fresh parsley
- 1-2 cloves garlic
- pinch salt
Add, pulsing gently just to combine:
- 1-2 T olive oil, best you've got
You can add more olive oil if you like. I tend to favor it a bit on the dry side.
Serve alongside Roma Tomato Bruschetta, also pictured.