Saturday, February 17, 2018

Spicy Moroccan Tapenade

Spicy Moroccan Tapenade
Sundays in my household have become “Roast Chicken Sunday”. We have been light on sporting events for the kids and we enjoy nothing more than popping a seasoned chicken in the oven and opening a great bottle of wine late Sunday afternoon and waiting for the bird to be done. A new cook book “Dinner” written by New York Times Food Columnist Melissa Clark has an amazing recipe for Harissa Chicken with leeks and potatoes, trust me once you try Harissa you will want to use it in everything. We will be mixing up a batch of this Spicy Moroccan Tapenade on Saturday at the Forsyth location. Come by for a taste.
  • 1 heaping cup black Moroccan oil-cured olives, or substitute Kalamata olives, pitted   ***
  • 1 large garlic cloves, pressed or very finely chopped
  • 2 tablespoons Mina spicy harissa sauce (or mild if your prefer) ***
  • Juce of 1 lemon 
  • 1 tablespoon each chopped fresh parsley and chopped cilantro and a touch of mint leaves
  • ¼cup olive oil, or more to achieve desired consistency  ***
*** Available at The Wine and Cheese Place Forsyth

Pulse the olives in a food processor until the olives are almost a paste, but leaving a little consistency.

Mix in the remaining ingredients by hand. For a thinner tapenade, increase the amount of olive oil, adding a teaspoon or two at a time, until you achieve the desired consistency.

Mina Harissa Spicy 
(also available in mild)
The Spicy Harissa is Mina’s surprisingly hot classic pepper sauce. Made with Mina’s special blend of 6 simple ingredients, this Spicy Harissa turns up the heat for more daring tastebuds; transforming plain plates into exotic experiences.

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