Warm Olive Tapenade with Preserved Lemon

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Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in
Crackers & Dips: More Than 50 Handmade Snacks

By Ivy Manning

Published 2013

  • About

Cold olives leave me cold. You can marinate them, stuff them, or purée them into a tapenade, but if they’re cool, I’m bored to tears. Warm olives are another matter. Applying just a little heat to olives transforms them into a fruity, sensuous pleasure.

For this warm olive tapenade, I use a mix of meaty, bright green Castelvetrano olives (find them at olive bars or in jars at better markets) and brinier kalamata olives to achieve a balance of sweet, salty, fruity, and bitter flavors