Monday, April 13, 2009

Olive Tapenade



This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives
1/2 C. Green Spanish olives*

1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste



For the Kalamata olives, remove the seeds.




Combine the ingredients and process in a food processor until finely chopped.


Take a loaf of french bread and slice thin. Brush each slice with olive oil and toast in the oven till lightly brown. You can make ahead. Allow the toast slices to cool completely before placing in a zip lock bag.

*I used the Mezzetta Martini Olives, which were marinated in Dry Vermouth.

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