preserved lemon & parsley tapenade
- 1 Tablespoon Unrefined Extra Virgin Olive Oil
- 2 Large Cloves Organic Garlic
- ¼ Cup Fresh, Organic Parsley Leaves
- 2 Preserved Organic Meyer Lemons
1. If you desire a coarse-textured tapenade like I do, use a mezzaluna. If you want a smooth tapenade, use a food processor. 2. Combine all ingredients together and process until the desired consistency is reached. 3. Serve with crackers as an appetizer, with Moroccan Spiced Chicken or fish.