{"id":3280,"date":"2017-06-25T09:55:09","date_gmt":"2017-06-25T14:55:09","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3280"},"modified":"2017-06-24T18:51:03","modified_gmt":"2017-06-24T23:51:03","slug":"olive-tapenade","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3280","title":{"rendered":"Olive Tapenade"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3282\" rel=\"attachment wp-att-3282\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3282\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Here&#8217;s one of my favourite condiments. I eat it on nearly anything including steak and burgers. In fact, I&#8217;ve been known to snack on it alone from time to time too. Change up some ingredients to make it your own. Maybe add some chili flakes or used garlic stuffed olives. How about a few grinds of black pepper?<\/p>\n<p><strong>Time: 5 minutes<\/strong><\/p>\n<p><strong>Serves: 10<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>300g assorted pitted olives<br \/>\n80ml extra-virgin olive oil<br \/>\n30g capers &#8211; drained<br \/>\n2 oil-packed anchovy fillets<br \/>\n1 clove garlic<br \/>\n5g fresh parsley leaves<br \/>\n5g fresh basil leaves<br \/>\n3g fresh oregano leaves<br \/>\nZest of one small lemon &#8211; optional<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place all ingredients in a food processor and process until it forms a coarse paste.<\/p>\n<p>Serve immediately or cover and refrigerate for up to one month.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s one of my favourite condiments. I eat it on nearly anything including steak and burgers. In fact, I&#8217;ve been known to snack on it&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/06\/Olive-Tapenade.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3280"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3280"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3280\/revisions"}],"predecessor-version":[{"id":3283,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3280\/revisions\/3283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3282"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}