Olive Tapanade
Submitted by Dianne Moore on February 9, 2008 - 10:15am
(4 votes)
Servings:
Makes 2 cups.Buy Carol Alt’s”the Raw 50”...terrific recipes including this one. I love this topping on my pizza. Thank you, Carol!
Ingredients:
2 cup green or black olives
2 tablespoon olive oil
1 tablespoon Bragg's Liquid Aminos
Preparation:
“Put the olives, and the Bragg…, in the blender and chop finely. Drizzle in the oil with the blender running until a thick paste forms….” (p.86) Store the tapenade in refrigerator.
No responses to "Olive Tapanade"
1.
Sounds yummy. But we should be aware that Bragg's is not raw and olives usually aren't either. I was disappointed when I found out about Bragg's. But you can sometimes find raw shoyu to use instead. You can find raw olives, but most of them have been subjected to heat.
2.
1 Tablespoon Bragg's...not sure why it did not post above.