Saturday 21 April 2012

Wild garlic and green olive tapanade

We are just about coming to the end of the wild garlic season but I made this one a few weeks ago. A very simple wild food recipe that adds a garlic zing to a traditional green olive tapenade:

2-4 cups of pitted green olives in brine (drain and rinse)
A couple of bunches of fresh and young wild garlic leaves
Grated zest of half a lemon
Freshly ground black pepper
2-3 Tsb of olive oil

First puree the olives, wild garlic and lemon zest. Add the olive oil after this stage and mix by hand. Serve on crostini or as a dip.

No comments: