Enter email address to subscribe. by Bloglet

10.20.2004

Tapenade


In the south of France this summer I fell in love with olive tapenade all over again. The only problem is that it often contains anchovy paste. Luckily in the markets in France I was able to find some that was just olives and olive oil. People always say a mediterranean diet is the key to longevity. I say the more olive oil the better. Tapenade is a great little snack or party food. John is obsessed with it. It's even better with a little white wine or to be really authentic, some rose from the Rhone region. Here is the recipe. Adjust the ingredients to taste.
Olive Tapenade
Ingredients
20 pitted Kalamata olives, coarsely chopped
(Add some sliced black olives from a can too to give it a deeper color)
1 Tbsp or less of rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
Fresh cracked black pepper

Instructions
Use a food processor or blender to create a smooth paste. Refrigerate and use within two weeks.

2 Comments:

Blogger Shannon said...

ewww...did not know that the paste contains anchovies. i am a big fan of olive tapenade. i got a nice kitchenaid processor as a wedding gift, so i will try to make some fish-free! thanks for the info, leah!

9:24 AM  
Blogger Shannon said...

ewww...did not know that the paste contains anchovies. i am a big fan of olive tapenade. i got a nice kitchenaid processor as a wedding gift, so i will try to make some fish-free! thanks for the info, leah!

9:24 AM  

Post a Comment

<< Home