Tapenade Topped Eggs
Keep this in your repertoire when you need a quick appetizer. The tapenade can be made in a larger batch and stored in the fridge indefinitely. It is also great on toast or to top cheeses for a snack board.
Ingredients
3 eggs, hard boiled
1 cup pitted kalamata olives
1 clove garlic, minced
1/2 tsp chili flake
1 tbsp capers
1/2 lemon zest and juice
1/4 cup olive oil
Method
- In a food processor, blend everything except for the eggs into a chunky relish
- Taste and adjust seasoning as desired
- Peel and cut the eggs in half
- Spoon some tapenade over the top and finish with a grind of black pepper
