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Olive Tapenade Recipe

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This recipe for Olive Tapenade is from Mitchell Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups good quality kalamata olives, pitted
4 anchovies, drained
1/2 small garlic clove, chopped
1 1/2 tbsp capers, drained
2 1/2 tbsp extra-virgin olive oil
1/2 lemon, juiced
Directions:
Directions:
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth. With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).
Transfer tapenade to a small bowl. Stir in 2 teaspoons lemon juice, or more if desired. Season with pepper. Transfer to a sterlised glass jar or container. Pour remaining 2 teaspoons oil over tapenade to cover surface. Store in the refrigerator for up to 7 days.
Variations:
Green olive tapenade: Replace kalamata olives with green olives.
Tomato and olive tapenade: Reduce kalamata olives to 2/3 cup. Add 2/3 cup green olives, 1/2 cup drained semi-dried tomatoes and 2 tablespoons toasted pine nuts in step1, with the kalamata olives.
Number Of Servings:
Number Of Servings:
Makes 1 cup
Personal Notes:
Personal Notes:
Source:
Taste.com.au (Super Food Ideas - December 2005 - Recipe by Alison Roberts)

 

 

 

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