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Olive Tapenade |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 03 March 2010 at 04:24 |
Olive Tapenade
This one is a favorite at all out cookouts and parties. Dave's original recipe 1 - 12-ounce can pitted black olives 1/2 cup brine cured olives, pitted 1 cup kalamata olives, pitted 1 large shallot, chopped 3 anchovy fillets, chopped 2 tablespoons capers 6 cloves garlic, chopped 1 tablespoon lemon juice 1/2 cup extra virgin olive oil 1 french baguette, sliced into 1/2" rounds Extra virgin olive oil ________________________________________ 1. Place olives, shallot, anchovies, garlic, capers and lemon juice in processor. 2. Pulse processor while pouring in olive oil. Mixture should be a coarse peanut butter-like texture. 3. Brush baguette slices with olive oil and grill till golden on both sides. 4. Warm tapenade in microwave, spread over grilled baguette. Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises. |
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser. I prepare mine same. Fabulous.
Photo taken Saturday afternoon on the 24th ( also on Photo Bucket ). MargiĀ“s Italian Violet and Black Cured Olive Tapenade. Kindest regards, and have a wonderful holiday wkend. Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I add a little garlic to mine. Plus I don't use canned black olives, because to me they lack flavor.
But it's hard to go wrong with a tapenade.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Garlick is a must Brook..sometimes I add more than I specified in the recipe....kinda depends on the crowd.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Hmmmmph! Read your recipe three times, Dave, and didn't see the garlic. Maybe it's time for a new eyeglass prescription?
For a change of pace, I sometimes make a green tapenade, using the giant Sicillian olives. The recipe is basically the same.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook and Hoser. Line one of recipe states garlic in instructions. However garlic is also in ingredients list too six cloves. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Feather
Cook Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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I make something similar, with celery and all those olives and garlic, marinated in olive oil and vinegar and spices and then I put them in a sandwich called a muffalotta--big bread crusty, italian meats and cheese, served cold. MMMMMMMMMM yum! olives!!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Feather,See Sandwich Thread and photos in bread section. Dan Gone Fishin had done a lovely spread on the dynamic New Orleans Italian Sandwich. Interesting spread take on the Greek specialty though it is popular in Olive growing regions of Italy and Spain too.
Kindest. Mare.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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