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Side One - Cut Out Below -
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Black
Olive Tapenade
Special
notes:
Be sure to use pitted olives and buy a tasty variety of
traditionally processed olives like Kalamata from Greece.
If
using a food processor, be careful not to overprocess
– the tapenade should retain some texture from the
olives and capers. Experiment with different varieties
of olives.
- 3/4
cup Kalamata olives, pitted
- 1-1/2
tablespoons capers, drained
- 1
garlic clove, finely minced
- 1/8
cup minced fresh parsley leaves (or scant 1 Tbsp. dried)
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Side Two- Cut Out Below -
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Black
Olive Tapenade (cont.)
- 1/4
teaspoon salt (only add if needed after final tasting)
- 2
- 3 grinds of black pepper
- 2
Tbsp. extra virgin olive oil
Directions:
Combine
all ingredients except oil and salt in a food processor.
Slowly add the oil and pulse, retaining some bits
of olive and caper for texture. Taste to adjust the
seasonings if necessary.
Stored
tightly covered in the refrigerator, this will keep
well for a week or two. I only have a mini-food processor,
but for those of you with standard
size processors, this recipe can easily be doubled.
Makes
about 1 cup.
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