Health Hotline Magazine | January 2020

GREEN OLIVE TAPENADE

This tapenade is a simple and delicious way to spice up your regular healthy meals that may have become a little boring. Mix it with pasta and olive oil for a quick family dinner; use it to top chicken, fish, steak, or tempeh; mix it into your favorite hummus or spread it on a sandwich; thin it out with a little more olive oil and some lemon juice for a flavorful salad dressing; or keep it simple like we did and serve it with crusty bread or a variety of sliced radishes. The sky’s the limit! And although the anchovies can be left out, don’t let them scare you—they add a boost of savory umami without a fishy flavor. INGREDIENTS

TOTAL TIME: 20 MINUTES | MAKES 1 1/2 CUPS INSTRUCTIONS

1 (5-ounce) jar green olives (pimento stuffed is okay) 1 tablespoon organic capers 2-3 anchovy fillets (optional) 1 large organic garlic clove, finely minced 1 tablespoon organic lemon juice ¼ cup organic parsley leaves ¼ cup Natural Grocers TM Brand Organic Extra Virgin Olive Oil

1. Combine all of the ingredients except the olive oil in a food processor and process, stopping to scrape the bowl down as necessary, until the ingredients

2. Drizzle the olive oil in and process until well combined. 3. Serve the tapenade any way you like. Leftover tapenade may be stored in an airtight container in the refrigerator for up to a week.

are very finely chopped and the tapenade is uniform in texture.

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