by kirra » Sun Nov 30, 2008 3:28 pm
Traditional Tapenade
Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.
Ingredients:
1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil
Preparation:
Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Makes 1 1/2 cups
[size=150] Traditional Tapenade[/size]
Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it's during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.
[b]Ingredients:[/b]
1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil
[b]
Preparation:[/b]
Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Makes 1 1/2 cups