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