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home > recipes > appetizers > joan's tapenade
from New York, USA Tapenade (olive paste) 1 bunch fresh parsley 1 lb mixed olives ( black, green , etc.) ( I prefer the kind you pick out from barrels at a gourmet or green grocers instead of jar olives ) 2 oz. well drained can of anchovy filets ( use less if you wish , very salty) 2 Tbs capers 2 large peeled cloves of garlic juice from one fresh lemon extra virgin olive oil as needed fresh grated black pepper Pit olives. In food processor place all ingredients except oil and lemon. Process into a thick paste. Blend in lemon juice and olive oil to taste. Season with fresh grated black pepper. Serve as a spread with bread such as sourdough or a dip with vegetable crudités. Store leftovers refrigerated.May be may a few days in advance. Yield: 1 to 1 1/2 cups. Note: variations in the recipe: add a dash of cognac if desired, or mix in some drained albacore tuna instead of the anchovies. Garnish with a sprinkle of hard boiled egg and some fresh basil leaves if desired. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/

Joan's Tapenade


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(posted January 16, 2001)

from
New York, USA

Tapenade (olive paste)

1 bunch fresh
parsley
1 lb mixed olives ( black,
green , etc.)
( I prefer the kind you pick out from barrels at a
gourmet or green grocers instead of jar olives )
2 oz. well drained can of
anchovy filets ( use less if you wish , very salty)
2 Tbs capers
2 large peeled cloves of
garlic
juice from one fresh
lemon
extra virgin
olive oil as needed
fresh grated black pepper

Pit olives. In food processor place all ingredients except oil and lemon. Process into a thick paste. Blend in lemon juice and
olive oil to taste. Season with fresh grated black pepper. Serve as a spread with bread such as sourdough or a dip with vegetable crudités. Store leftovers refrigerated.May be may a few days in advance. Yield: 1 to 1 1/2 cups.
Note: variations in the recipe: add a
dash of
cognac if desired, or mix in some drained albacore tuna instead of the anchovies. Garnish with a sprinkle of hard boiled egg and some fresh basil leaves if desired.

Visit our web page, Home of:
Joan's Culinary
Baking Adventures &
Joan's Quality
Cuisine
http://www.pipeline.com/~rosskat/



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