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Kumquat & Olive Tapenade

Nik Sharma

Ingredients

  • 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.