| 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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