Olive Tapenade
Submitted by Anonymous on January 27, 2007 - 7:23am
(1 vote)
Servings:
1/2 cup, 4 servingsFor olive fans out there, this is great!
Ingredients:
1 cup pitted black or green olives
2 tablespoon capers
4 teaspoon extra-virgin
oil
2 teaspoon fresh lemon juice
1 teaspoon minced fresh basil or 1/2 tsp. dried
1 teaspoon crushed garlic (2 cloves)
dash black or cayenne pepper
Preparation:
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator. Olive Tapenade will keep for five days.
Tags:
5 reponses to "Olive Tapenade"
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2.
where do you get capers? i can only find them jarred or canned. ):
3.
I had this for dinner tonight with some hummus, onion bread and a side salad. What a treat!
4.
I once served it in a red pepper. I cut it like you would cut a pumpkin, and put the tapenade in. It looked great when I opened the pepper with the stem, and there was my tapenade!
5.
I love tapenade and just recently learned that most commercial tapenades have anchovies in them. Your recipe just washed all of that sadness away! And, it is one of those dishes that is easy to serve at a gathering of raw and non-raw friends alike.