Olive-Walnut Tapenade


Ingredients

1 cup olives
1/2 cup toasted walnuts
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon zest
Lemon juice

Preparation

Remove pits from olives. Using a mini-food processor, combine olives with toasted walnuts, olive oil, grated Parmesan, lemon zest, and a squeeze of lemon juice. Spread about 1 tablespoon tapenade over toasted crostini (or use to top potatoes).

September 2010
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