Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — appetizers and snacks, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cups Iberia Anchovy-Stuffed Olives
- 1 tsp Iberia Minced Garlic
- 4 tbsp Iberia Extra Virgin Olive Oil
Method
- Place the Iberia Anchovy-Stuffed Olives, Iberia Lemon Juice, Iberia Minced Garlic, Iberia Extra Virgin Olive Oil, and Iberia Oregano into a food processor.
- Pulse the mixture until the ingredients are finely chopped but not fully pureed. The texture should remain slightly chunky for a rustic tapenade.
- Use the tapenade as a spread, dip or salad topping.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.