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: Caper Olive Paste, Olive Tapenade
Edited by: Melissa Peterman
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Wikipedia
Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provençale word for capers, ''tapéno''. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.
Yield: 1 1/2 cups
[edit] Ingredients
2 |
cups pitted Niçoise |
¼ |
|
2 |
tablespoons fresh lemon juice |
1 |
tablespoon minced shallots |
1 |
tablespoon minced garlic |
1 |
tablespoon capers, drained |
1 |
tablespoon chopped fresh flat-leaf parsley |
4 |
anchovy fillets |
⅛ |
teaspoon freshly ground black pepper |
1 |
tablespoon chopped fresh basil |
[edit] Preparation
Step 1 |
Combine all the ingredients except the basil in the bowl of a food processor. Puree and then transfer to a bowl. Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container. |
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[edit] About Tapenade
This recipe is by Emeril Lagasse.
Classic tapenade is a dish from the south of France consisting of finely chopped olives, capers, anchovies and olive oil. The name tapenade actually comes from tapeno- which mean capers.
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