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Oxmoor House Photo by: Oxmoor House

Chunky Tapenade

Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give.

Oxmoor House JUNE 2007

  • Yield: 1 3/4 cups
  • Prep time:10 Minutes

Ingredients

  • 1/2 cup pitted chopped kalamata olives
  • 1/2 cup chopped pimiento-stuffed green olives
  • 1/2 cup drained and chopped roasted red bell pepper
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/4 teaspoons grated lemon rind
  • 1/4 teaspoon freshly ground black pepper
  • 2 oil-packed anchovy fillets, rinsed, patted dry, and minced
  • 1 garlic clove, minced

Preparation

Combine all ingredients in a bowl, and toss gently until blended. Store in an airtight container in the refrigerator up to 1 week. Serve at room temperature.

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Chunky Tapenade recipe

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