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Tuesday, January 17, 2012

Tapenade

1 pound of black olives (Laura used plain ol' Lindsay olives)
¼ cup drained capers
8 to 10 anchovy fillets
4 cloves garlic, peeled and lightly crushed (Laura actually used 5-6 cloves)
½ cup extra virgin olive oil
freshly ground black pepper to taste
chopped fresh parsley leaves for garnish (optional)

UPDATE: Laura just informed me that she did not use any anchovies in the New Year's Tapenade!! Good to know.
Note from Mimi: 3 cans of lindsay olives (drained) is 18 oz. So eat 7 or 8 olives and then you will be at 1#. 

~pit the olives (if necessary) If using oil-cured olives, you can simply squeeze out the pit; with brined olives you might have to flatten the olive with the side of a knife, which will split it and allow you to remove the pit
~combine the olives, capers, anchovies, and garlic in a food processor or blender, along with some of the olive oil.
~pulse the machine once or twice, and then add the remaining olive oil a bit at a time, pulsing between additions.
~do not keep the machine running, you want a course, chunky, uneven blend.
~add more olive oil if necessary to reach a nice pasty consistency; stir in the black pepper, then refrigerate or garnish if you wish and serve.

Tips from Laura
The key to good tapenade is good olives and excellent, fresh olive oil.The oil-cured kind of olives are good but they must not be too dried out or they become unpleasantly acrid and no amount of olive oil can save them. (Regular canned black olives are fine too.) In Provence, considered it’s home, tapenade is used mostly as a spread for plain toasted bread or Crostini. It’s also a great dip for raw vegetables, on sandwiches of any type, or as a quick spread to put on meat or fish before roasting or after grilling or broiling. Of course it’s great with plain crackers or pita chips. It will keep, refrigerated, for about a month; always bring back to room temperature before serving.

makes 1 1/2 cups
This recipe is from Laura D

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