It’s easy to understand why this was such a hit. What’s not to like about salty green olives, tangy preserved lemons, and fresh garlic? It tastes like summer on a spoon. I made this as a topping for some freshly grilled fish, but we ended up eating about half of it scooped onto crackers while we were cooking. It's so good that you’ll look for any excuse to eat this tapenade. Seriously.
I made my first batch of preserved lemons this past February. After letting them have a nice long ferment (I love those probiotics!), I’ve been experimenting with my favorite ways to eat them. It turns out they're delicious on everything. The moral of the story is go make preserved lemons right away. And keep making them so you always have a jar waiting in the fridge to brighten up whatever you’re cooking.
But not to worry, if you don’t have preserved lemons, you can substitute fresh lemon juice in this recipe.
An Easy Green Olive & Lemon Tapenade That Will Wow Any Guest