Tapenade Recipe

by katerina on May 14, 2006

Another thing I discovered an addiction to while working in restaurants – tapenade. I am a fan of both the green and black olive tapenade. Basically just a rich salty spread to have on bread or crackers or even sandwiches.

For my Mum’s birthday, struck with indecision I made both. You can used canned olives, but the flavour will reflect the quality of the olives.

Basically the instructions for both are the same. Put all the ingredients except oil in the food processor and pulse until combined, then slowly add the oil. The consistency is up to you, I like it quite smooth but my Mum likes it chunky.

[print_this]Black Olive Tapenade:

1 1/2C black pitted olives, I used Kalamata
3T drained capers
2 cloves garlic
1/4C fresh parsley leaves
1/2t salt
fresh ground pepper
1/4C olive oil

Green Olive Tapenade:

2C green olives
2T capers
2t anchovy paste or 7 fresh anchovies
1t fresh lemon juice
1t parsley
1/2 olive oil
salt and pepper to taste[/print_this]

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