Tapenade
Filed in archive Recipes on August 21, 2007
There are three olive vendors at our Tuesday morning market and my favorite offers three kinds of tapenade: green olive tapenade, black olive tapenade, and sun-dried tomato and olive tapenade. All three are uniquely delicious.
Tapenade is a rich and gutsy olive, caper and anchovy purée that is most often spread on bread and served as an appetizer, but it has endless uses and variations. The most basic, black olive tapenade is very easy to make and keeps well in the refrigerator for one month. It can be used to make tarts, spread on crackers and topped with goat cheese, gently spread under the skin of chicken before it's roasted, tossed with steamed new potatoes, dabbed onto pizza or added to vinaigrette for extra zing.
Tapenade
makes about 1 1/3 cup
3 cups pitted Greek or French black olives
2 garlic cloves, peeled
6 oil cured anchovy fillets, drained*
1 tablespoon capers, drained
freshly ground black pepper
2 tablespoons extra virgin olive oil
Place all the ingredients except the olive oil in a food processor and process into a thick purée. With the machine running, add the olive oil and process until smooth. Taste for seasoning and enjoy!
*note: to remove extra saltiness, the anchovies can be soaked in 1/8 cup milk for 15 minutes then rinsed under running water and patted dry before adding to the food processor

Permalink: Tapenade
Tags: olive tapenade food kitchen 2007 olive+tapenade please+enter wine+bloggers
Vote for Tapenade:
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Rating: 8.00 out of 2 vote(s) cast.
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Response from:
Riana
(08/22/07 8:17am)
I love tapanade. My aunt asked me once if it was a vegetable. lol. I also put in a dash of ground almonds to soak up the juice of the anchovies and olives. It seems to round it out. I love that sundried tomato confinade, its the best!
Response from:
Jennifer
(08/27/07 1:56am)
Riana
She thought tapenade was a vegetable...that's very funny! Ground almonds is a great idea, I can see how that would really add a nice flavor. Thanks for the idea!
She thought tapenade was a vegetable...that's very funny! Ground almonds is a great idea, I can see how that would really add a nice flavor. Thanks for the idea!
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