So I know this post is long over due. My computer is still not functioning, the move has been semi painful and then my poor boys were struck down with a stomach bug. I'm am going to try to do a few posts from my phone, so please excuse the editing. These recipes are every bit as delicious, just posted in a different way.
I created this tapenade for an appetizer for Easter dinner. We needed a dip and without traditional creamy versions, I was kind of lost. This olive dip was fantastic. It gave the veggies an awesome salty flavor. I bet it makes you much on more raw veggies.
Paleo olive tapenade
1 cup of pitted olives (I used 1/3 black, 1/3 green, 1/3 kalamata)
1 tbsp balsamic vinegar
1/4 tsp garlic powder
2 tsp lemon juice
Place all ingredients in food processor and pulse until creates and thick (slightly mealy or chunky) paste. Serve with your favorite raw veggies. Enjoy!!
- Posted using BlogPress from my iPhone
