Olive-Walnut Tapenade


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


  1. 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).
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