Recipe: Appetizing Olive Tapenade

Olive Tapenade. Directions 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. Tapenade is a rich olive spread that was popularized in the Mediterranean, and today it's a must-have condiment for many people throughout the world. It's incredibly easy to make at home and requires just a few simple ingredients.

Olive Tapenade Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. Tapenade comes from Provence in France and is a condiment made from capers, anchovies, ripe olives, olive oil, lemon juice and seasonings. You can have Olive Tapenade using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Olive Tapenade

  1. You need of roasted garlic cloves.
  2. You need of Kalamata Olives (pitted).
  3. It's of Castelvetrano Olives (pitted).
  4. You need of red pepper flake.
  5. Prepare of parsley.
  6. You need of olive oil.

Capers are the flower buds of a shrub that grows around the Mediterranean. The buds are dried and then pickled in a vineger brine. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.

Olive Tapenade instructions

  1. Pit the olives. Using a knife to smash them works well..
  2. Place olives in a food processor with garlic, red pepper flakes and parsley..
  3. Run the processor and slowly add the olive oil until all incorporated..
  4. Serve with bread or atop your favorite chicken recipe. Will keep refrigerated for a week..

Season to taste with salt and pepper and serve at room temperature. A tapenade is a spread usually made from crushed olives and capers. While it likely originated in the Mediterranean diet regions, where capers are from, tapenade became popular in France's Provençal region in the south. There, tapenade is usually served alongside bread or crackers, so you can add as much or as little of the spread atop. Thoroughly rinse the olives in cool water.


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