Recipe By : A Culinary Journey in Gascony
Serving Size : 1 Preparation Time :0:00
Categories : Condiments French
Spreads Restaurant/Chef
Amount Measure Ingredient -- Preparation Method
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12 oz jar pitted green salad olives -- drained
1 shallot -- finely chopped
1 tsp fresh lemon juice
freshly ground pepper
1/2 c olive oil
1 handful chives -- chopped
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
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NOTES : Black Greek or Italian olives may be substituted, but not the
"watery-tasting canned American olives".
4-6 anchovy filets may also be added to intensify flavor and salt
flavor.
