Sunday, January 31, 2010

roasted garlic olive tapenade

Yes. Another olive tapenade. This one is quite different than the previous ones. It is a lot more refreshing tasting..and sharp.. if that makes any sense.

1 can of ripe black olives, drained
1 bulb of garlic, roasted
2 tbsp olive oil
1/2 tsp dried rosemary
1/2 tsp dried savory
1 tbsp lemon juice
3 big shakes of shallot salt (one of my new yummy seasonings from a spice shop. my version of being in a candy shop)

1. roast the garlic. here's how, just in case. this takes about 40 minutes, and will make your kitchen smell amazing.
2. add the dried spices to the olive oil, and let them sit while the garlic is roasting
3. add all the ingredients to a food processor/blender and wa-la!
4. I enjoyed this with some gluten-free, vegan crackers.. and if there were any left I would eat it on pretty much everything else.

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