July 27, 2009
One of the easiest and most flavorful appetizers you can make is olive tapenade. The olive tapenade that is common on appetizer menus today does not often reflect the classic ...
Edited by: Melissa Peterman
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Yield: 6 servings
[edit] Ingredients
1 |
can artichoke hearts - (13 3/4 oz) well drained |
¼ |
cup walnuts toasted |
8 |
lrg brine-cured green olives pitted |
1 |
teaspoon fresh lemon juice |
½ |
teaspoon grated lemon peel |
2 |
tablespoons chopped fresh parsley |
1 |
tablespoon extra-virgin olive oil |
Salt to taste |
|
Freshly-ground black pepper to taste |
[edit] Preparation
Step 1 |
Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.) |
Step 2 |
[edit] About Olive and Artichoke Tapenade
Comments: Serve this tangy and delicious hors d"oeuvre spread on toasted baguette slices.
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