OLIVES JACKED POTATOES
Try this spiced, blended green and black olive tapenade over roasted red potatoes. So tasty and delicious!.
INGREDIENTS
- 1/4 oz red potato
OLIVE TAPENADE
- 4 cups green drained pitted olives
- 4 cups black drained pitted olives
- 4 limes zest
- 4 lemons zest
- 4 limes juice
- 3 tbsp fresh thyme
- 1 tsp fresh oregano
- 1 cup evoo
GARNISH
- Finely chopped parsley
- Fresh ground pepper
- Extra virgin olive oil
- Balsamic reduction
![olives_jacked_potatoes](https://olivesatyourtable.eu/wp-content/uploads/2021/06/olives_jacked_potatoes.jpg)
STEP BY STEP INSTRUCTIONS
For the olive tapenad
Place all olives, spices and evoo in the food processor. Using the pulse function in the food processor give the olives a medium/small chop.
For the potatoes
Step 1
Pre-heat oven to 450f.
Step 2
Place the potato on a paper towel. Cover the potato with half of the paper towel sheet and smash lightly. Repeat for each potato.
Step 3
Place red potatoes in cookie sheet and garnish each potato with a tablespoon of the olive tapenade. Place potatoes in oven and bake until edges start roasting.
Step 4
Remove potatoes from oven and place each one individually in a small serving plate or all together in one large serving plate.
Step 5
Garnish potatoes with fresh, balsamic reduction, parsley, olive oil, fresh ground pepper and olive tapenade. Ready to use.
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![olives at your table Enjoy its from europe](https://olivesatyourtable.eu/wp-content/uploads/2021/04/olives-at-your-table-Enjoy-its-from-europe.png)