Green Olive + Preserved Lemon Tapenade

Green Olive and Preserved Lemon Tapanade

You know how sometimes things are just so delicious you want to eat them straight from the bowl with a big spoon?  This is one of those things.  I made this as a topping for some freshly grilled fish, but we ended up eating about half of it scooped onto crackers while we were cooking.  It is so good that you’ll look for any excuse to eat this tapenade.  Seriously.

The full recipe is over on Mind Body Green, so please go check it out!

This tapenade uses preserved lemons.  You may remember that I made my first batch of preserved lemons this past February.  After letting them have a nice long ferment (I love those probiotics!), I’ve been experimenting with my favorite ways to eat them.  It turns out they are delicious on everything, but this tapenade is definitely the favorite so far.

Green olive and preserved lemon tapanade


Subscribe to our mailing list

Interested in more? Sign up for the One Beet Wellness newsletter to get the good stuff delivered right to your inbox.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>