 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
A creamy, salty tapenade from mixed olives with my favorite additions. Serve this with toasted baguettes or crudites for a great starter or party food. This recipe yields about a cup of tapenade. Omit the anchovies for a great vegan/vegetarian party dip/sandwich spread. Ingredients:
1/2 pound mixed olives, pitted |
1/2 cup shelled pistachio nuts |
2-3 small pepadews packed in oil |
2 anchovy fillets, rinsed if salt packed |
1 small clove garlic |
2 tbsp capers, rinsed if salt packed |
1 tbsp fresh lemon juice |
1 tsp chopped fresh thyme |
coarse black pepper |
olive oil |
*these are ingredients i like to add that make the tapenade richer and heartier. omitting them will still leave you a delicious mixed olive tapenade. |
Directions:
1. If you are interested in grinding this to a coarse paste with a marble mortar and pestle, be my guest. I recommend mincing all mince-able ingredients first to make the job a little easier. Add olive oil to tapenade until desired consistency is obtained.
2. Me though, I am a fan of my mini food processor and just throw everything in and pulse it a few times, scraping the sides down ever-few pulses and then letting it go for a minute or two while I stream in olive oil until it's as wet/creamy as I like it...kind of like when making pesto. Don't get carried away though, you want your spread to be a coarse paste, not a puree.
3. Either method will produce a fantastic tapenade that you'll be looking for things to eat it on, like bread, veggies, eggs, a spoon...
|
|