Chef Greg’s Tapenade Recipe
INGREDIENTS
2 cups Kalamata olives, pitted
1/2 cup fresh breadcrumbs (soft, not dry)
1/4 cup capers
5 anchovy fillets, in olive oil
1/4 cup chopped red peppers
1 oz fresh lemon juice
1/4 cup chopped red onion or shallot
1 tbsp fresh garlic
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 tsp black pepper
1 cup olive oil
#MedusaKitchen #greekphylloobsession #MedusaGelato
10 Comments
Shut the front door
Man I love this chef
That apron is freakin cute as heck! Those bears are adorable!
greeaaaat recipe
Well he did it again!!!!
I just drooled all over my shirt. This is not the first time
Do you mean an ounce each of the parsley and dill or is it one ounce combined?
Good one!
I don't know what it is about my pallet but I just cannot stand capers in anything
Mmm! Put that on the host and that would taste good.
It’s really good in butterscotch pudding.