Hot and Spicy Tapenade
Author: Anne Papina
Recipe type: Appetizer
Cuisine: American
Serves: 10
- ½ lb mixed olives, mostly Kalamata
- ¼ cup capers, drained & rinsed
- ¼ cup extra virgin olive oil
- 3-4 garlic cloves, chopped finely
- Juice of 1 lemon plus grated zest
- 1 tsp red pepper flakes
- Rinse olives to remove some of the saltiness. Pit the olives then chop by hand and mix with the remaining ingredients.
- Serve with toast points and slices of fresh mozzarella.
Recipe by Webicurean at http://blog.webicurean.com/2001/08/04/hot-and-spicy-tapenade/
3.1.03