Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 @@@@@ Cheri's Green Olive Tapenade 1 1/4 C pitted manzanilla olives or other green Spanish olives, rinsed & drained 1 T capers, drained 3 garlic cloves, minced 1 tsp. lemon juice 1/4 C olive oil 1 T fresh cilantro, chopped Combine olives, capers and garlic in food processor or blender and chop finely. With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. Author: Cheri Source: FabulousFoods.com Formatted by Chupa Babi in MC: 11.13.06 Note from Cheri: While most people are familiar with tapenade made from black olives, like Kalamatas, their green cousins make a wonderful alternative. Use the tapenade as a dip, marinade, spread on toasted baguette slices or as the base of a New Orleans style Muffaletta Sandwich. You can make this recipe a couple of days before you plan to serve it, just store in the refrigerator. ----- Quote Link to comment Share on other sites More sharing options...
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