• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Fermented Fruit » Preserved Lemon and Parsley Tapenade

    Preserved Lemon and Parsley Tapenade

    Posted: Jan 21, 2009 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

    Rate this Recipe
    6 servings

    Preserved Lemon and Parsley Tapenade

    You can throw this simple sauce together in about 5 minutes.  It's excellent over chicken and fish.
    Prep Time10 mins
    Total Time10 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 2 preserved lemons seeded
    • ½ cup parsley chopped fine
    • 2 cloves garlic
    • 1 tablespoon extra virgin olive oil

    Instructions

    • If you desire a coarse-textured tapenade like I do, use a mezzaluna. If you want a smooth tapenade, use a food processor.
    • Combine all ingredients together and process until the desired consistency is reached.
    • Serve with crackers as an appetizer, with Moroccan Spiced Chicken or fish.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
    « Sprouted Spelt Crepes
    Pan-fried Brussels Sprouts »

    Reader Interactions

    Comments

    1. mjski says

      May 24, 2014 at 5:15 pm

      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.

      Reply
      • Ariel Owen-Gray says

        December 04, 2014 at 2:57 am

        or quarts rock . . .
        I have three sizes in my kitchen.
        If they have a flat side/bottom rocks are useful for weighting lids on cooking pots, too,
        as well as fermenting lemons, krauts, etc.
        Find one on a hike in nature and give it a job!
        Better than a photo in a book. . .

    2. Elizabeth says

      March 24, 2009 at 11:49 am

      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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Wild Mushroom Pâté
    • Rose Water
    • How to Make CBD Oil
    • Easy Sourdough Starter
    • Bone Broth
    • Easy Fermented Hot Sauce

    In Season Now

    • Cauliflower Tabbouleh
    • Brussels Sprout Slaw
    • Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Cooking Club

    • Join the Club
    • Meal Plans + Downloads
    • Sign-in

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Winter Vegetable Recipes
    • Winter Fruit Recipes

    Connect

    • About
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.