"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spanish Olive Tapenade Recipe

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This recipe for Spanish Olive Tapenade, by , is from The Best of Betsy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
newspaper clipping
Added: Monday, August 16, 2010

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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