Green Olive, Lentil and Mastiha Tapenade

  • ½ cup blanched almonds

  • 2 garlic cloves, pressed

  • ½ tsp. Mastiha crystals, pounded

  • 2 ½ cups green olives, pitted and finely chopped

  • ½ cup cooked baby lentils, drained

  • Finely grated zest of 1 lemon

  • ¼ cup finely chopped parsley or fresh coriander

  • Salt and freshly ground white pepper

  • 2 Τbsp. 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

  1. 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.