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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Black Olive and Caper Tapenade Recipe

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This recipe for Black Olive and Caper Tapenade is from The Reisetter Family 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 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.

 

 

 

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