This combination of tender olives, bright lemon zest, garlic, fresh parsley, and briny capers is one that I don’t think I could ever have enough of. Both in cooking class at Mami Camilla cooking school and at Ristorante Tasso where I am cooking now, I have happily made and eaten this fresh tapenade. This gorgeous combination of ingredients is such an easy and quick way to liven up a piece of tilapia, to add a unique flavor to your next vinaigrette, or even to toss into a bowl of your favorite pasta or to serve alongside a selection of meats and cheeses for your next antipasti platter.
High quality, fresh ingredients are key here since the technique is so simple. Why not make a big batch of this Lemony Olive-Caper Tapenade and have it in your fridge for, well, whatever tickles your fancy.
Baked Tilapia with the Lemony Olive-Caper Tapenade, served alongside a fresh tomato salad
(To view the recipe click on the blue title of the blog post above*)
Lemony Olive-Caper Tapenade
Ingredients:
- For the tapenade: with your chef’s knife, chop capers, a mixture of black/green olives (pitted), lemon zest, parsley, and 2 cloves garlic together. Stir in quality extra virgin olive oil.
Directions:
Tagged: capers, culinary school, externship, garlic, Italy, lemon zest, Mami Camilla cooking school, olive oil, olive-caper tapenade, olives, parsley, Sorrento, tapenade
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