Saturday, June 30, 2012

Black Olive Tapenade!

  • Easy to make, serve or bring along to your July 4th BBQ.
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  •  I wanted something a bit salty today and I had some Italian sliced bread so I checked this recipe out on all recipes.  I found it to be just what I was craving.  I do have to admit I love salt but if you use Kalamata olives I would suggest you eliminate the salt.  Kalamata olives are very salty.  I adapted this recipe and used a can of drained black pitted olives. I toasted my bread first and spread a generous portion of the Talapede on it.  Shred or break a few pieces of Italian cheese for garnish or shredded Parmesano Reggino.  This is a nice appetizer and quick to put together.



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  • Happy Baking and Cooking from my kitchen to yours,
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    M.J.

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  • 3 cloves garlic, peeled
  • 1 cup pitted kalamata olives (I used drained, pitted canned black olives)
  • 2 tablespoons capers
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • red pepper flakes (optional)
Note: Grated or broken in pieces Pecorino Romano cheese

****I have made Tapenade before using both black and green olives so if you're adventurous try making it with both olives. 

Directions

  1. Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil.   Blend until everything is finely chopped.  Season to taste with a pinch of salt and pepper. Place all in a serving bowl and serve with toasted french bread or Italian Crostini.
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