This tasty olive tapenade is the perfect dip or spread for your summer grazing. Made with our Mike's Manzanilla olives, which are now available online!
Deliciously juicy with the right amount of saltiness, these hand-harvested Waiheke Island olives are the perfect olives for this simple tapenade recipe.
Ingredients
1 jar of Mike's Manzanilla olives
¼ c feta
3 garlic cloves
1 T capers
Lemon zest and juice of ½ a lemon
Large handful of fresh parsley
Directions
Peel and chop the garlic cloves, fry them off in a drizzle of EVOO until golden.
Drain the jar of olives and remove the pits by gently pressing down on top of the olive with the flat side of a large knife.
Place the garlic, olives, and remaining ingredients into a food processor and pulse until you achieve your desired texture.
Store in a glass jar in the fridge for up to a week or serve straight away with fresh bread or crackers.
