Side Pannel
Tapenade Verte (Green Olive Spread)
Tapenade Verte (Green Olive Spread)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
flavor.
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
flavor.
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