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Tapenade

Be sure to use full-flavored olives in this appetizer.

Southern Living APRIL 2001

  • Yield: 1 cup

Ingredients

  • 1 (6-ounce) jar pitted kalamata olives (about 1 1/2 cups)
  • 1 tablespoon drained capers
  • 1 tablespoon sherry vinegar*
  • 1 teaspoon lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon rum (optional)
  • 3 tablespoons extra virgin olive oil

Preparation

Pulse first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3 or 4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted French baguette slices.

* White wine vinegar may be substituted for sherry vinegar.

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Tapenade recipe

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