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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

Spanish Olive Tapenade Recipe

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This recipe for Spanish Olive Tapenade is from The Best of Betsy, 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:  
6 oz. pitted, oil-cured olives
6 oz. pitted Spanish olives
3 Tbsp. drained capers
2 Tbsp. olive oil
1 to 2 Tbsp. fresh lemon juice
1/4 cup fresh oregano leaves
1 Tbsp. fresh thyme leaves
2 Tbsp. balsamic vinegar
Directions:
Directions:
Place all ingredients in the bowl of a food processor and pulse until a coarse pate is formed. Transfer tapenade to a bowl and serve immediately or chill for 1 hour.

To store tapenade in the refrigerator, cover top with a thin layer of olive oil. Mix thoroughly before serving.

Prep time is 5 minutes, optional chilling time is 1 hour.

 

 

 

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