Wednesday, July 05, 2006

3 Olive Tapenade


Rebecca shared an interesting radish recipe on her blog today (Radishes for Breakfast? Sounds delicious!) I promised her I would post up my own recipe for Three Olive Tapenade.

3 Olive Tapenade

1 cup pitted Kalamati olives, drained
1 cup pitted ripe black olives, drained
1/3 c. pitted green olives, rinsed and drained

Take about ten of each type of olive and pulse in blender until fine. Drizzle in olive oil until a paste is formed. Squeeze the juice of half a lemon. Add minced garlic to taste. (maybe a half teaspoon?—I just add until I like the way it tastes) Pulse until combined.

The remaining olives should be minced fine and placed in a bowl. Add the olive paste to the bowl, about a tablespoon of fresh, finely minced flat Italian parsley and about a quarter cup of finely shredded, fresh parmesan cheese. Mix well, adding additional olive oil, if needed to “bring it all together.” Refrigerate for several hours before serving—gets better with time. Serve with a crusty French loaf. Makes approximately 3 cups

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