Black and Green Olive Tapenade
From chef_irish 13 years agoIngredients
- 1 cup nicoise olives, pitted shopping list
- 1 cup small green French olives (Picholine), pitted shopping list
- 1/4 cup Sun dried tomatoes, drained of oil shopping list
- 1 tablespoon capers shopping list
- 2 garlic cloves shopping list
- 2 0r 3 anchovy fillets shopping list
- 1/2 tablespoon chopped fresh basil leaves shopping list
- 1/2 tablespoon chopped fresh thyme leaves shopping list
- 1/2 tablespoon chopped fresh flat-leaf parsley leaves shopping list
- 1/4 tablespoon chopped fresh oregano leaves shopping list
- 1/4 cup extra-virgin olive oil shopping list
How to make it
- In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil.
- Refrigerate in a covered container. Use as needed.
- To prepare ahead:
- Tapenade will keep up to 1 week, refrigerated, in a covered container. Store in a 1 Pint Mason Jar.
- Serve with A Spreadable Brie Wedge, and A Good Crisp But Not Hard Cracker or Alone with Bread or Crackers
People Who Like This Dish 1
- andreac Cape Town, ZA
- toml Woodridge, IL
- efitobx Norfolk, VA
- elgourmand Apia, WS
- chef_irish Gainesville, FL
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The Rating
Reviewed by 4 people-
Great blog. I could supply a pic for this.
elgourmand in Apia loved it -
Nice. I'd go easy on the basil though. could be quite heady....
andreac in Cape Town loved it
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