We are just about coming to the end of the wild garlic season but I made this one a few weeks ago. A very simple wild food recipe that adds a garlic zing to a traditional green olive tapenade:
2-4 cups of pitted green olives in brine (drain and rinse) A couple of bunches of fresh and young wild garlic leaves Grated zest of half a lemon Freshly ground black pepper 2-3 Tsb of olive oil
First puree the olives, wild garlic and lemon zest. Add the olive oil after this stage and mix by hand. Serve on crostini or as a dip.
No comments:
Post a Comment