"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Olive Tapenade Recipe

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

Contributor:  
Contributor:  
Aunty Laura Puchert
Added: Wednesday, October 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can Large Pitted Olives (drained)
1 Med. Tomato (diced)
3 T. Sweet or Red Onion (diced)
2 T. Feta Cheese
1 or 2 tsp. Olive Oil
French Baguette (slice on the diagonal)

Directions:
Directions:
Fine chop drained olives in food processor, place in large bowl.
Add diced tomatoes, diced onions and capers.
Toss gently to mix.
Add feta cheese and drizzle with olive oil.
Toss lightly again to mix.
Let sit 30 minutes for flavor to develope.
Serve cold on sliced baguette.

 

 

 

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