Black Bella Tapenade
From otterpond 13 years ago
- 45 to make
- Serves 8
Olive tapenade is delicious, easy to make and can be used as a dip, sandwich spread or topping for fish and poultry. Make a batch to keep in the refrigerator for enhancing your meals throughout the week. I fixed this one up to top of a pork tenderloin I'm roasting for dinner this evening. Read more It is also a very sneaky way of getting a serving of vegetables into one of your fussy eaters. See less
Ingredients
- 1/2 cup minced Baby portabello mushrooms shopping list
- 1/2 cup seeded, minced black olives shopping list
- 2 tbsp fresh cilantro, minced shopping list
- 1/4 cup green onions, minced shopping list
- 1/4 cup yellow sweet bell peppers, minced shopping list
- 1/4 cup flat Italian parsely, minced shopping list
- 2 tbsp pimento, minced shopping list
- 1 tsp fresh ginger, ground shopping list
- 1 tsp chipotle in adobe sauce, minced shopping list
- 1 tsp fresh lime zest shopping list
- 2 tbsp crushed garlic shopping list
- 1 tsp anchovy paste shopping list
- 1 tbsp olive oil shopping list
- 1 tsp salt shopping list
How to make it
- Mince everything very fine or put into a food processor. Blend well. Let it sit for at least 4 hours before using to give the ingredients time to get acquainted.
- Everything in this recipe is a fine mince close to a puree. If you have a food processor you can put it to work. I left a bit more texture in my as it is my preference and because I'm using it as a topping on meat so the appearance is more appetizing than a paste. However, I also plan on using it as a spread in wraps. For this purpose I may put some in a mortal and crush it closer to a paste as that works better when spreading.
- Long story short, this is a great condiment to have in the house. Versatile and heathy.
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