So I know this post is long over due. My computer is still not functioning, the move has been semi painful and then my poor boys were struck down with a stomach bug. I'm am going to try to do a few posts from my phone, so please excuse the editing. These recipes are every bit as delicious, just posted in a different way.
I created this tapenade for an appetizer for Easter dinner. We needed a dip and without traditional creamy versions, I was kind of lost. This olive dip was fantastic. It gave the veggies an awesome salty flavor. I bet it makes you much on more raw veggies.
Paleo olive tapenade
1 cup of pitted olives (I used 1/3 black, 1/3 green, 1/3 kalamata)
1 tbsp balsamic vinegar
1/4 tsp garlic powder
2 tsp lemon juice
Place all ingredients in food processor and pulse until creates and thick (slightly mealy or chunky) paste. Serve with your favorite raw veggies. Enjoy!!
- Posted using BlogPress from my iPhone
Thank you for this recipe! I stumbled upon your blog when I was looking for veggie dips, and linked this recipe. I look forward to browsing through your recipes. :)
ReplyDeleteI have been looking for olive dip recipes, and this is perfect. I cannot wait to try it. The lemon and the garlic should pair well with the salt from the olives. Do you think raw garlic would be too powerful?
ReplyDeleteI would start with a small clove and see how it goes. If that is too much you can always had more olives or its too little you can add more garlic.
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