"The belly rules the mind."--Spanish Proverb

Black Olive and Caper Tapenade Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Black Olive and Caper Tapenade, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Hommel
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T drained capers
2 anchovy fillets
1 tsp fresh thyme or 1/2 tsp ground thyme
1 T rum
2 T extra virgin olive oil
2 cups black olives

Directions:
Directions:
Add ingredients to a food processor and process until smooth. Store in refrigerator, bring to room temperature before serving.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
(By Phoebe) Another favorite recipe from travels in France, tapenade is usually spread on crusty baguette slices.
We seem to need some brie around and some chevre, also. No French midday meal seemed complete without the the lovely "stinky" cheese.
Mark also likes to drink "chewy, stinky" big French wines with his appetizers, and everything else, it seems. A favorite is the Domaine Tempier Bandol. He always likes to toast his favorite chef from Southern France, Lulu.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

482W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!