Tapenade

Recipe from


Ingredients

1 (6-ounce) jar pitted kalamata olives, drained
2 garlic cloves
1/2 teaspoon minced lemon peel
2 teaspoons fresh lemon juice
1 shallot, chopped
2 tablespoons capers
3 anchovy fillets
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

Preparation

Place first 7 ingredients in a food processor; pulse until coarsely chopped. With processor running, gradually add oil; process until smooth. Stir in parsley and pepper. Cover and chill.

Note:

Maria Helm Sinskey,

The Vineyard Kitchen

July 2006
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