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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tapenade Recipe

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This recipe for Tapenade is from Nana's Cucina, 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:  
1 c. olive oil
1 lb. medium cured Mediterranean pitted olives (about 2 cups)
3 large garlic cloves
3/4 cup packed fresh parsley leaves
3 2-ounce tins anchovy fillets, drained
4-1/2 tbsp. drained capers
3 tbsp. lemon juice
Directions:
Directions:
Put all ingredients in a food processor fitted with the metal blade. Pulse the ingredients several times until coarsely chopped. Scrape down the work bowl, then process continuously until the sauce is smooth. It the tapenade's too thick, pulse in a little hot water.

Use as a dip or spread. If thinned with a little olive oil, it's great over pasta.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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