919- Green Olive & Corn Tapenade / تابناد الزيتون الأخضر والذرة
1 medium cup
For the tapenade
180 grams (1 cup) green olives, pitted
3 tablespoons canned corn, drained
1 tablespoon preserved lemon, thinly diced
2 anchovy fillets, chopped
2 garlic cloves, chopped
1 tablespoon freshly chopped parsley
2 tablespoons olive oil
For decoration (optional)
Preserved lemon chuncks
1- In a food processor, add the green olives, corn, preserved lemon, anchovies, garlic, and parsley. Pulse all the ingredients together until a crumbly texture is obtained.
2- Slowly add the olive oil and continue pulsing until you reach a creamy consistency.
3- Place the green olive tapenade in a glass jar, top with chopped parsley and preserved lemon chunks. Serve with grilled whole wheat bread slices.