Olives and capers, withdraw from the lagoons. Peel the garlic. Wash the parsley and chop into small

One of the biggest surprises of taste, which I had the experience. Olive I avoid like the plague, but in this edition I have no limits. The combination of olives, capers, garlic and parsley is just perfect. Pasta initially appears slightly brackish, that in a moment it broke all the spice of spices and crushed garlic. Currently, I am happy to taste tapenade on fresh, crunchy baguette. The plan, however, I spread it on pizza, and then even the decency not stop me from eating the entire serving. ;)
Tapenade is trivial in preparation. Just mix all the ingredients, let it be a little "bite", and can eat away. In the basic version is only olives, capers and olive oil, but I recommend to combine flavors. The version presented by me, enriched with bits of parsley and peppers with olive tapenade takes even acceptable appearance. :)) Very popular are the addition of anchovies fillets, add to it some eggplant and walnuts. I would recommend!
Ingredients green olives with red pepper - 150 grams of capers - 2 tablespoons garlic - 2 large cloves parsley - 1/2 parsley olive oil - 4 tbsp lemon juice - 1 teaspoon pepper, cayenne jour - Preparation jour
Olives and capers, withdraw from the lagoons. Peel the garlic. Wash the parsley and chop into small pieces. In a blender bowl put all the ingredients and mix it to a desired consistency (I was mixing about 1 minute).
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I have not had the opportunity yet to eat the paste, but it looks inviting! :) Salvador Dali recently published ... His splendid shapes dipped in batter waist .. Who is it? Pear in the dough! Reply
I do not like olives, so I'm afraid to try. But I see that there touting so maybe, maybe. Each of your meals I've done everything tasted, but I'm afraid this. Well, but what can, and this time it will be good. I will venture :) After all, who does not risk not gaining :) Reply
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