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Olive Tapenade

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Hoser View Drop Down
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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.
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 02:56
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.  
 
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 07:43
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 08:16
Garlick is a must Brook..sometimes I add more than I specified in the recipe....kinda depends on the crowd.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 14:11
Hmmmmph! Read your recipe three times, Dave, and didn't see the garlic. Maybe it's time for a new eyeglass prescription? Cry
 
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 14:17
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 15:02
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2012 at 15:33
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.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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