Free Recipe Tapenade Verte (Green Olive Spread)
Recipe Type: C Recipes
Recipe Preparation:
Cooking Ingredients for Tapenade Verte (Green Olive Spread) Recipe
12 oz Pitted green salad olives;
-drained
1 Shallot; finely chopped
1 ts Fresh lemon juice
Freshly ground pepper
1/2 c Olive oil
1 Handful chives; chopped
Tapenade Verte (Green Olive Spread) Preparation
In a food processor or small mixer, combine olives, shallot, lemon juice, pepper and half of the olive oil. Add anchovies if desired. Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions, fennel slices, cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette, toasted, or thicker chunks of sourdough bread. For a smoother tapenade, use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve. Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn Schamber <sherschm@concentric.net> NOTES : Black Greek or Italian olives may be substituted, but not the watery-tasting canned American olives . 4-6 anchovy filets may also be added to intensify flavor and salt flavor.
Cooking Temperature:
Recipe Serves: 1
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