| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive20, Pdate | 1 | servings | ||
INGREDIENTS
| 2 | c | Kalamata olives or other brine-cured; (about 16 ounces) |
| ; black olives | ||
| 1/4 | c | Extra-virgin olive oil |
| 1/4 | c | Packed fresh flat-leaf parsley leaves |
INSTRUCTIONS
In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container. Chop parsley and stir into tapanade. Yield: 1 cup Converted by MC_Buster. Per serving: 477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9331 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”