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green-olive-tapenade.json
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green-olive-tapenade.json
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{
"directions": [
"Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.",
"Tapenade can be made 1 week ahead. Cover and chill."
],
"ingredients": [
"10 oil-packed anchovy fillets, finely chopped",
"1 cup Castelvetrano olives, pitted, crushed",
"1 cup Cerignola olives, pitted, crushed",
"1 cup coarsely chopped parsley",
"1 cup olive oil",
"1/4 cup coarsely chopped, drained capers",
"2 tablespoons finely grated lemon zest",
"1/4 cup fresh lemon juice",
"Kosher salt, freshly ground pepper"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Olive",
"Condiment/Spread",
"Parsley",
"Anchovy",
"Lemon Juice",
"Capers"
],
"title": "Green Olive Tapenade",
"url": "http://www.epicurious.com/recipes/food/views/green-olive-tapenade"
}