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 ...
Other Names: Olive Tapenade
Edited by: Melissa Peterman
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Yield: 10-12 servings
[edit] Ingredients
2 |
large garlic cloves |
½ |
pound pitted imported green olives - (2 cups) (see * Note) |
1 ½ |
tablespoons capers, drained and rinsed |
2 |
anchovy filets |
½ |
cup blanched almonds |
1 |
teaspoon chopped fresh rosemary(or ½ dried rosemary, crumbled) |
1 |
teaspoon Dijon mustard |
2 |
tablespoons lemon juice |
⅓ |
cup olive oil |
Freshly-ground black pepper to taste |
|
Chopped fresh herbs or sprigs for garnish |
[edit] Preparation
Step 1 |
If the anchovies are salt-packed, soak them for about 5 minutes in water and drain. |
Step 2 |
Turn on a food processor and drop in the garlic. When it is chopped, turn off the machine and scrape down the sides. |
Step 3 |
Add the olives, capers, anchovies, almonds, rosemary and mustard. Blend together until fairly smooth. |
Step 4 |
Add the lemon juice, olive oil and a generous grinding of pepper and continue to blend until you have a smooth paste. |
Step 5 |
Scrape into an attractive serving bowl and garnish with herbs. Refrigerate 2 hours until ready to serve. |
[edit] Tools
[edit] About Green Olive and Almond Tapenade
* Note: Use a green olive such as French picholine, but you could also use other imported green olives, as long as they aren't flavored or stuffed.
