whether you’ve got a charcuterie board, bread, or fish, tapenade is a fun topping for just about anything. we put our house preserved lemon in everything at little goat, but it’s a favorite of ours to combine it with briny olives.
while you can get preserved lemon at little goat’s grab n’ go, you can also sub the preserved lemon with some simple lemon zest.
preserved lemon tapenade
yield: 1 pint
½ cup olives (any of your favorite variety will do! two of my favorites are gordal and manzanilla olives), pitted and chopped
1 tablespoon lemon juice
1 preserved lemon peel, minced very fine
½ teaspoon sambal
½ tsp honey
1 tablespoon fresh mint, chiffonade
¼ cup extra virgin olive oil
- mix all ingredients together.