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Joe | Dawn, if you don't already have a zillion tapenade recipes >> |
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Veteran Member 8089 posts Joined: Dec 14, 2005 Options |
Posted to Thread #273 at 4:52 pm on Dec 30, 2005
here's an easy one that keeps for a week in the fridge:
Green Olive Tapenade from Bon Appetit In a processor: 1 10-oz. jar green olives, pitted (pimentos removed) 1 2-oz tin anchovy fillets, drained 2 cloves garlic, chopped 1 heaping teaspoon capers Process until finely chopped. Scrape bowl and add 1/4 cup olive oil Process to a purree Season to taste with: cayenne pepper Lemon juice Serve with toast or crackers, and it's great with seafood. (I slice up a baguette thinly and dry them out at 325* for about 1/2 hour, brushiing with olive oil halfway through. This makes very crisp toast that will keep for weeks in a zip-lock bag.) another Tapenade (from Richard Olney) 8 oz. pitted Kalamata olives 4 anchovy fillets 1 clove garlic, mashed with a pinch of salt 3 Tablespoons capers A big pinch of savory A small pinch of cayenne 1/4 cup olive oil Make the same way as the one above. The two are nice together. |
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