Tags
Basil, capers, garlic, lemon, Mediterranean, olive oil, olives, parsley, roasted red pepper
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy. Continue reading »
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