Pistachio and Olive Tapenade

Adapted from Colorado Collage
~from Savoring Time in the Kitchen

Makes about 2 cups of tapenade

Note
: My recipe uses less cilantro and garlic than the original recipe. I you really love both, use more. Also, the original uses regular green olives without pimento, but I enjoy the added flavor of the pimento-stuffed green olives.

3/4 cup shelled pistachios
1 cup pimento-stuffed green olives (any size)
1 cup pitted Kalamata olives
2 cloves (about 2 teaspoons) minced, fresh garlic
1 tablespoon fresh cilantro leaves
1-1/2 teaspoons ground black pepper
3 tablespoons freshly squeezed lemon juice
1/4-1/3 cup olive oil

In a food processor, pulse everything except the olive oil until coarsely chopped. Add the smallest amount of olive oil first and blend with a few pulses, being careful not to turn the tapenade into a pasty consistency. Taste and adjust seasonings, if necessary. Chill until ready to serve. Can be made two-three days in advance.

Tip - When buying fresh cilantro, don't throw out rest of the bunch when you only need a small amount for a recipe. Snip off all of the leaves, place in a colander or salad spinner, rinse or spin and dry on paper toweling. Put the clean, dry leaves in a plastic zipper bag and store in the freezer. Fresh cilantro, any time!
Comments