Green Olive, Lentil and Mastiha Tapenade

Serve this on toasted pita wedges or over raw vegetable leaves, such as endive.

Ingredients
 

• 1/2 cup blanched almonds

• 2 garlic cloves, pressed

• 1/2 tsp. Mastiha crystals, pounded

• 2 1/2 cups green olives, pitted and finely chopped

• 1/2 cup cooked baby lentils, drained

• Finely grated zest of 1 lemon

• 1/4 cup finely chopped parsley or fresh coriander

• Salt and freshly ground white pepper

• 2 Tbsp. extra virgin olive oil

• 2 Belgian endives, trimmed and broken into leaves (about 20 leaves)

• Lemon zest cut into julienne for garnish

• Small parsley sprigs for garnish

• Salt and pepper to taste

Instructions

Finely chop the almonds and garlic in a food processor and remove to a bowl. Add the olives, Mastiha, and lentils, and toss to combine. Mix in the lemon zest, parsley or coriander, salt, pepper, and olive oil, and stir to combine well. Spoon 1 scant tablespoon of tapenade into each of the endive leaves. Garnish with lemon zest and parsley leaves and serve.