Monday, July 25, 2016

Olive Tapenade...........

This is that something different you've been looking for. Buy some of those mixed olives at your grocery or deli or you can just use black and green pitted olives. So good. Your guests will love you.
Olive Tapenade
1/2 cup green olives, pitted 
1/2 cup black olives, pitted 
1 teaspoon anchovy paste or 1 anchovy fillet, optional 
1/2 teaspoon dried oregano 
1 clove garlic, smashed 
1 lemon, juiced 
2 tablespoons extra-virgin olive oil 
Crackers or toast, for serving. In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined. Serve with crackers, toast or as a Bruschetta. You want it to be coarse, not a smooth paste.
Till next time.......

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