INGREDIENTS
1/2 cup Pistachios, shelled and toasted
1/2 cup pitted Green Olives
2 tbsp Capers
1 Garlic Cove, smashed
1 tbsp fresh chopped Oregano
2 tbsp fresh chopped Parsley
Extra-virgin Olive Oil
Zest of 1 Lemon
DIRECTIONS
Using a food processor, combine the pistachios, olives, capers, garlic, herbs and puree.
While the machine is running, slowly drizzle in olive oil until the mixture becomes a paste.
Add the zest and pulse 1 more time, drizzling in more oil if necessary. Reserve until ready to use
One response to “Pistachio & Green Olive Tapenade”
[…] 1 Kale Head, washed and thoroughly dried 2 tbsp Olive Oil Sea salt, for sprinkling 4 – 6 oz Halibut Filet 1/4 cup O&CO. Lemon Specialty Olive Oil Finely chopped Parsley, Oregano, enough to very lightly coat the filets Black Pepper Green Olives & Pistachios Tapenade […]