Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.
7g cannabis flower (bud), broken up
¼ cup extra virgin olive oil
1 ½ cups pitted black olives (Kalamata or Niçoise)
2-3 Tbs. capers, rinsed and drained
1 garlic clove, smashed and peeled
1 tsp. Dijon mustard
1 ½ Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
¼ tsp. freshly ground black pepper
PreparationPut cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.
Yields about 1 cup
Tapenade can be refrigerated in an airtight container for up to 1 month.