Tapenade Verte (green Olive Spread) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: jar pitted green salad,
Directions:
: -olives -- drained
1 shallot -- finely chopped
1 ts fresh lemon juice
: freshly ground pepper
1/2 c olive oil
1 handful chives -- chopped
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
From: Sherilyn Schamber
Source from luhu.jp
1 shallot -- finely chopped
1 ts fresh lemon juice
: freshly ground pepper
1/2 c olive oil
1 handful chives -- chopped
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
From: Sherilyn Schamber
Source from luhu.jp