Rallini's tarallies with Olive Tapenade
A delightful and easy-to-make appetizer:
Ingredients
For the Olive Tapenade:
- 1 cup pitted Kalamata olives
- 1 clove garlic, minced
- 2 tablespoons capers, drained
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
For Serving:
- Rallini's Tarallies (as needed)
Instructions
- Prepare the Tapenade:
- In a food processor, combine the Kalamata olives, minced garlic, and capers. Pulse a few times until the ingredients are coarsely chopped but not pureed.
- Add the lemon zest, lemon juice, and extra virgin olive oil to the mixture. Pulse again until all the ingredients are well combined but still retain some texture.
- Transfer the mixture to a bowl. Stir in the chopped parsley, and season with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the olives and capers will add their own saltiness.
- Chill the Tapenade:
- Cover the tapenade and refrigerate for at least 30 minutes. This allows the flavors to meld together.
- Serve:
- Take the tapenade out of the refrigerator about 15 minutes before serving to let it come to room temperature.
- Arrange the tarallies on a serving platter and place the bowl of tapenade in the center.
- Invite guests to spread the tapenade on the tarallies and enjoy!
This recipe serves as a perfect appetizer for gatherings or a flavorful snack for any time of the day. The robust flavors of the olive tapenade pair wonderfully with the crunchy texture of the tarallies. Enjoy your homemade with Olive Tapenade with Rallini's gourmet tarallies!
Buon appetito
