Tapenade verte (green olive spread)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | shallot -- finely chopped | |
| 1 | handful chives -- chopped | |
Directions
12 oz jar pitted green salad
: -olives -- drained
1 ts fresh lemon juice
: freshly ground pepper ½ c olive oil
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
Recipe By : A Culinary Journey in Gascony From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:42:48 ~0700