msmofet
🌹 🍉 Still trying to get it right.
Leave out anchovies for a vegan version.
Ms. Mofet’s Green Olive Tapenade
Yield: Makes ≈ 1 cup
1 1/4 C. pimento-stuffed green olives, drained well
1 TBSP. Capers, drained
1 large garlic clove, minced
1 tsp. Fresh lemon juice
1/4 C. olive oil (preferably extra-virgin)
2-4 Anchovy fillets (or anchovy paste) - optional
1 TBSP. Fresh parsley, chopped
To Serve:
Assorted crackers
Toasted baguette slices
Combine olives, capers, anchovies, and garlic in a food processor and pulse till chopped fine.
With the motor running, gradually add lemon juice and oil and process until blended.
Transfer the tapenade to a bowl.
Stir in parsley.
Season to taste with ground peppercorns.
Cover and refrigerate till service.
Serve tapenade with crackers and/or toasted baguette slices.
Ms. Mofet’s Green Olive Tapenade
Yield: Makes ≈ 1 cup
1 1/4 C. pimento-stuffed green olives, drained well
1 TBSP. Capers, drained
1 large garlic clove, minced
1 tsp. Fresh lemon juice
1/4 C. olive oil (preferably extra-virgin)
2-4 Anchovy fillets (or anchovy paste) - optional
1 TBSP. Fresh parsley, chopped
To Serve:
Assorted crackers
Toasted baguette slices
Combine olives, capers, anchovies, and garlic in a food processor and pulse till chopped fine.
With the motor running, gradually add lemon juice and oil and process until blended.
Transfer the tapenade to a bowl.
Stir in parsley.
Season to taste with ground peppercorns.
Cover and refrigerate till service.
Serve tapenade with crackers and/or toasted baguette slices.
