• Prep Time:
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  • Serves: 1 Servings

Tapenade Verte (Green Olive Spread)

  • Recipe Submitted by on

Category: French, Condiments, Spreads

 Ingredients List

  • 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


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

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