Tapenade #851 9/07

Categories:
misc., New 2007, relishes

3/4 cup kalemata olives; pitted
2 tablespoon olive oil
2 garlic cloves; minced
1 teaspoon lemon zest
1/4 cup mayonnaise

Puree the olives, olive oil, garlic, and lemon zest in a food processor until smooth and spreadable. Blend in the mayo. This was pretty good but the garlic had an aftertaste. Suggest lightly sauteing the garlic next time. Also might want to use a milder olive. Maade this again and used pimiento stuffed green olives and also minced and sauteed the garlic before adding it. This helped a lot.

Contributor: Giada De Laurentis