AFC OLIVE TOMATO TAPENADE
Fresh garlic, Kalamata olives, marinated sun-dried tomatoes, fresh cilantro and blood orange is all it takes to make a party! Rustic elegance proves interesting after all!
If you want more from this Tapenade, stick around for GREEN GOAT TAPENADE GRAVY!
Makes 2 cups
7 lg. fresh peeled garlic cloves
1/2 c. pitted Kalamata olives – I used MEZZETTA brand
- First time in several years I gave them another chance after the deep purple olives were mushy and tasted like decayed meat – my view of what decayed meat tasted like, never having actually tasted decayed meat. So far so good.
6.5 oz. jar marinated sun-dried tomatoes including oil in jar
1 bunch fresh cilantro, swished in bowl of cold water till clean – cut off top 3rd, chop on a board
1/2 c. fresh squeezed blood orange juice.
1- Combine garlic, olives and sun-dried tomatoes in food processor. Process till evenly crumbly.
2- Add chopped cilantro and process till blended in and evenly distributed throughout.
3- Add fresh blood orange juice and process till thoroughly incorporated.
4- I didn’t need any salt, if you do, this is the time.
5- Enjoy this beautiful tapenade with family, friends or maybe just you taking some time off to serve yourself the finest in your private living space!
6- Garnish with additional fresh cilantro and serve with your favorite breads and/or crackers
Kalamata olives are critical to the success of the flavor achievement in this tapenade.
AFC PRIVATE RESERVE™ 