KALAMATA OLIVE TAPENADE
3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
Place the garlic cloves into a blender or food processor; pulse to mince.
Add the olives, capers, parsley, lemon juice, and olive oil.
Blend until everything is finely chopped.
Season to taste with salt and pepper.
Recipe: Amanda Conradie
Photo: Elize de Kock
