"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tapenade Recipe

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This recipe for Tapenade, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Monday, January 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
cup black olive pulp
cup heavy whipping cream
Salt and freshly ground black pepper (quite a bit of pepper!!!)

Directions:
Directions:
Crush seedless black olives until they become a black pulp. Blend into heavy whipping cream. Season with salt and pepper to taste. Refrigerate overnight; remove from refrigerator hour before serving.

Number Of Servings:
Number Of Servings:
1 cup of sauce
Personal Notes:
Personal Notes:
Another Fondue sauce

 

 

 

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