Tortellini olive tapenade with marinated tomatoes and cucumbers
This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors
Tortellini olive tapenade with marinated tomatoes and cucumbers
This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors
Cooking Instructions
- 1
Add the garlic to a small food processor and the first 1/3 cup of evo and pulse until garlic is completely emulsified in the oil
- 2
Add the rest of the ingredients for the tapenade and pulse until minced and relish like. If it’s too chunky add a splash or two of olive oil
- 3
In a large bowl with the tortellini add a cup of the tapenade. Strain the marinade/dressing to save for a salad later. Add the tomato cucumber mixture, add feta to taste. Serve and finish with additional feta and basil.
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