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.

View full recipe at SpringPad


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