KALAMATA OLIVE TAPENADE
WITH PISTACHIOS
INGREDIENTS
160 g pitted Kalamata black olives
70 g spring onion
60 ml olive oil
50gr shelled, toasted pistachios
50gr shelled walnuts
4 leaves of fresh parsley
2 cloves of garlic
juice of 1 lemon
½ c.c. hot paprika
Salt (omit if the pistachios are salty)
Pinch of black pepper
STEPS TO MAKE KALAMATA OLIVE TAPENADE
1. Pit the olives and place them in a blender or food processor. To pit the olives, make a deep cut around the whole olive, skirting the stone. Do not use your fingers to remove the stone from the flesh.
2. Add the quartered onion and the rest of the ingredients (except the oil) and blend until you obtain a smooth pâté.
3. Finally, add the oil and continue blending for 1 minute to emulsify the tapenade.
