| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Condiments, French, Spreads, Restaurant/ |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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