Black Olive Tapanade with Flamin' Piperade


4 Cups sliced or whole black olives (drained and/or already chopped into small bits)
2 Tablespoons lime juice
1 to 2 Tablespoons of fresh, raw (no skin) grated ginger (paste-like)
Large handful of cilantro
3 Heaping tablespoons of Flamin' Piperade

In a blender, blend olives until little bits (I use the pulse button). Put in large bowl. 

Blend in Cuisinart, garlic, lime juice, cilantro and Piperade until almost smooth.  Add to 

olives.  Grate ginger and add to olive mixture.  Stir, chill and eat!

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Beret Rouge PiperadeTM
It's not just gourmet ... it's everyday!

© Monet Bonson