Green Olive, Lentil and Mastiha Tapenade
Main Ingredients 10 portions
½ cup blanched almonds
2 garlic cloves, pressed
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½ tsp. Mastiha crystals, pounded
2 ½ cups green olives, pitted and finely chopped
½ cup cooked baby lentils, drained
Finely grated zest of 1 lemon
¼ cup finely chopped parsley or fresh coriander
Salt and freshly ground white pepper
2 Τbsp. extra virgin olive oil
2 Belgian endives, trimmed and broken into leaves (about 20 leaves)
Lemon zest cut into julienne for garnish
Small parsley sprigs for garnish
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Salt and pepper to taste
Preparation
Finely chop the almonds and garlic in a food processor and remove to a bowl. Add the olives, Mastiha, and lentils, and toss to combine. Mix in the lemon zest, parsley or coriander, salt, pepper, and olive oil, and stir to combine well. Spoon 1 scant tablespoon of tapenade into each of the endive leaves. Garnish with lemon zest and parsley leaves and serve.