Recipe: Tapenade
Ingredients
- 8oz of pitted Kalamata olives
- 3 Tbs capers, drained
- 2 garlic cloves, chopped
- ¼ cup plus 2 Tbs extra virgin olive oil
- 1 Tbs fresh squeezed lemon juice
- 1 tsp lemon zest
- 2 tsp Dijon mustard
- 1 tsp fresh thyme
- 1 Tbs fresh parsley, chopped
- 1 fresh French baguette
Instructions
In a food processor combine the olives, capers and garlic and pulse 4 times to rough chop everything. Then add the extra virgin olive oil, lemon juice, lemon zest, mustard, thyme and parsley and pulse until well combined but still a chucky and spreadable consistency.
Transfer the olive spread to a bowl and slice a French baguette to serve with.
*You can serve the Tapenade at room temperature or refrigerated. If removing from refrigerate the spread will need to be stirred with a spoon to reincorporate separated olive oil.
Prep time (duration): 15 minutes
Diet type: Vegetarian
Meal type: hors d’oerves
Culinary tradition: French
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.
