| 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.
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