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home > recipes > sauces and condiments > tapenade verte
from Yardley, PA * Exported from MasterCook * Tapenade Verte (Green Olive Spread) Recipe By : A Culinary Journey in Gascony Serving Size : 1 Preparation Time :0:00 Categories : Condiments French Spreads Restaurant/Chef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz jar pitted green salad olives -- drained 1 shallot -- finely chopped 1 tsp fresh lemon juice freshly ground pepper 1/2 c olive oil 1 handful chives -- chopped In a food processor or small mixer, combine olives, shallot, lemon juice, pepper and half of the olive oil. Add anchovies if desired. Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions, fennel slices, cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette, toasted, or thicker chunks of sourdough bread. For a smoother tapenade, use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve.

Tapenade Verte


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 26, 2003)

from Yardley, PA

* Exported from MasterCook *

Tapenade Verte (Green Olive Spread)

Recipe By : A Culinary Journey in Gascony
Serving Size : 1 Preparation Time :0:00
Categories : Condiments French
Spreads Restaurant/Chef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz jar pitted
green salad olives -- drained
1
shallot -- finely chopped
1 tsp fresh
lemon juice
freshly ground pepper
1/2 c
olive oil
1 handful chives -- chopped

In a
food processor or small mixer, combine olives, shallot, lemon juice, pepper and half of the
olive oil. Add anchovies if desired.

Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions, fennel slices,
cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette, toasted, or thicker chunks of sourdough bread. For a smoother tapenade, use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve.



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