"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black Olive Tapenade Recipe

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This recipe for Black Olive Tapenade, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anonymous
Added: Friday, June 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cloves of garlic
1 tsp fresh thyme
1/3 cup capers
juice of 1/2 lemon
6 anchovy fillets
1 Tbs pepper
1 3/4 c. pitted black olives
3/4 c. olive oil
2 tsp Dijon mustard (optional)

Directions:
Directions:
Peel and chop the garlic. Rinse and drain the capers. Place all ingredients except the olive oil in a food processor and process until fairly smooth. With the processor running, add olive oil in a steady stream until it has become thick, spreadable consistency. Place in a bowl and use as spread for crackers, crudites, bread sticks.

Personal Notes:
Personal Notes:
Serve salmon with a small dollop of tapenade. Also good with cream cheese for tea sandwiches.

 

 

 

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