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Tonight, it’s my turn to host our quarterly Ladies Night. Great! Not only have I not seen some of them for almost six long months due to vacations and busy schedules, but I have also been so excited to show off my new recipe, Manzanilla Olive Tapenade with fresh parsley.
As you could probably imagine, I am currently way too excited to chit-chat. So, I’ll just go ahead and start with this step by step recipe on How to make Manzanilla Olive Tapenade with fresh parsley.
What you need:
- 1 cup Spanish Olives with Minced Pimento or Sicilian Olives.
- 3 tablespoons chopped fresh parsley.
- 2 tablespoons capers.
- 2 tablespoons organic lime juice.
- 2 tablespoons extra virgin olive oil such as olive.
- 3 cloves of garlic (+ 1 extra clove of garlic for the kick!).
- Salt and pepper to taste.
- A blender, similar to Vitamix Blender, or
- A food processor, similar to Cuisinart Food Processor. Any other blender or food processor would do just fine.
Actually, I accustomed to using some Kalamata Olives to make tapenade but I really like the size, color, and taste of these Spanish Manzanilla Olives with Minced Pimento. The Spanish olives make this tapenade’s flavor bolder and stronger. Also, I usually add 1 extra clove of garlic and some fresh lime juice, instead of lemon juice, for the maximum kick.
Lately, however, I use a lot of Sicilian Castelvetrano Olives, and I really like them because they are greener and look fresher than the Spanish olives. What can I say, I am after all a little bit sensitive to the color of green when it comes to food.
Seriously, I wasn’t kidding about using some fresh parsley. They’re just plucked from my own one-pot
indoor balcony herb garden. Read also my blog on How to repot supermarket herbs into one-pot indoor herb garden. Fresh is fresh indeed.
What you need to do:
- Wash the parsley thoroughly and chop them finely.
- Peel the garlics, add 1 extra clove of garlic for the kick, and chop them together finely.
- Squeeze the lemon to get 2 tablespoons lime juice out of it.
- Place the garlics into your blender or food processor and pulse them to mince.
- Add the olives, parsley, capers, lemon juice and olive oil.
- Blend until everything is finely chopped.
- Season to taste with salt and pepper.
Doesn’t it sound yummy? It does. Serve the tapenade whilst fresh with some Italian or French mini toasts, and I am sure that the Ladies Night will be cozy, tasty and unforgettable.
Are you hosting your own Ladies Night this Thursday evening? Are you serving some tapenade as well? Let me know all about it in the comment section below. For now, Bon appétit! Buon appetito! ¡Buen provecho!