Preserved Lemon & Parsley Tapenade

Preserved lemons are a delight with their clean flavor.   While to strong to serve as a side dish – obviously; they do make a delicious, fresh condiment.   These lemons have been fermented much in the way that sauerkraut is, and so are alive with beneficial bacteria, vitamins and minerals.

This condiment goes particularly well with home-made crackers, fresh fish and chicken.

preserved lemon & parsley tapenade

By Jenny Published: January 21, 2009

    Preserved lemons are a delight with their clean flavor.   While to strong to serve as a side dish - obviously; they do make a …

    Ingredients

    • 2 Preserved Organic Meyer Lemons
    • ¼ Cup Fresh, Organic Parsley Leaves
    • 2 Large Cloves Organic Garlic
    • 1 Tablespoon Unrefined Extra Virgin Olive Oil

    Instructions

    1. If you desire a coarse-textured tapenade like I do, use a mezzaluna. If you want a smooth tapenade, use a food processor.
    2. Combine all ingredients together and process until the desired consistency is reached.
    3. Serve with crackers as an appetizer, with Moroccan Spiced Chicken or fish.

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    What people are saying

    1. Elizabeth says

      I saw this recipe and remembered I had a preserved lemon kicking around in the fridge that I had bought and forgot about. I just eyeballed the ingredients you listed and pulsed them up in my food processor. Yummy! I think I’m going to use it with some lamb.

      Elizabeths last blog post..Rendering Lard

    2. mjski says

      Amazon sells fermentation weights, as does Primal Kitchen (http://primalkitchencompany.com/) at better prices and they have tons of other supplies and equipment. Or you could go down to the river and pick up large, dark, flat, smooth river stones, scrub them, then boil them for at least 10 minutes before using.

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