Kumquat & Olive Tapenade
Ingredients
- 1/2 cup chopped kumquats with juice and skin, seeds discarded
- 1/2 cup chopped shallots
- 1 serrano pepper, deseeded
- 1 cup black olives, drained
- 1/2 cup shelled pistachios
- 1 cup chopped parsley
- 1 Tbsp fresh lemon zest
- 1/4 cup [60ml] freshly squeezed lemon juice
- 1/2 cup [120ml] extra-virgin olive oil
- Salt and pepper to taste
Directions
1. Place all the ingredients from the kumquats to the olive oil in the bowl of a food processor for a few seconds and pulse until you get a coarse paste.
2. Taste and adjust seasoning.
3. Refrigerate and allow to sit for at least 1 hour before serving. Serve as a dip with bread or roasted shrimp.
