Preserved Lemon Tapenade

I found this recipe for a preserved lemon tapenade and couldn't wait to try it. I love preserved lemons for their unique and zesty taste - they worked perfectly in this tapenade.

This is my take on the recipe as I added some ingredients and changed it to suit my taste.

• 1 cup green olives
• 2 tablespoons preserved lemon
• 4 cloves garlic
• 1/4 cup olive oil
• 4-5 small tomatoes
• 1/2 cup feta cheese
• Chives

You'll need a food processor for this recipe.

• Take the olives off of their pits with a sharp knife;
• Remove the pulp from the preserved lemon, and rinse the rind well. Chop the rind into smaller pieces;
• Cut the cloves of garlic into smaller pieces;
• Chop the chives;
• Remove the tomoto centres - these are mainly for colour and you don't want to water down the tapenade with tomato pulp; and
• Crumble the feta cheese up.

Pulse everything in a food processor until the desire consistency is reached.

I have a small processor so I had to do this in stages and spoon the mixture into a bowl. If you have a larger food processor you could do this all in one step.

That's all there is to it.

I served this on crusty bread as an appetizer. This would also be great as a pasta topping.