Robust Onion-Olive Tapenade

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Robust Onion-Olive Tapenade

1/2 cup Vidalia onions, finely chopped

1/2 cup sweet red onions, finely chopped

1 3/4 cups kalamata olives, pitted and chopped

2 tablespoons capers, rinsed and drained

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon fresh parsley, chopped

1 tablespoon fresh oregano, chopped

1/4 teaspoon fresh lemon zest

1 clove garlic, crushed

freshly-ground black pepper, to taste

2 tablespoons red or orange bell peppers, finely chopped

 

 

 

 

 

1. In a small bowl, mix the onions, olives, and capers.

 

2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in

a food processor for 3 to 5 seconds, then pour over onion-olive

mixture and combine with a fork.

 

3. Place tapenade in a serving bowl, season with pepper to taste, top

with chopped peppers, and serve.

 

Tapenade may be used as a dip for pita, spread on bruschetta or sliced

baguette, on top of a mixed greens salad, or as a topping for rice,

potato, or pasta.

 

Yields about 2 cups.

Helpful Hints: Be sure to use good-quality olives, not the canned

variety.

 

Inspired by The Onion Harvest Cookbook, by Barbara Ciletti (Taunton,

1998).

Source: www.care2.com

Formatted by Chupa Babi in MC: 10.26.04

 

SourceNotes: We owe a big thank you to the cuisine of Provincial

France for tapenade, a savory black olive paste that is absolutely

divine on bread, pasta, or salads. It‘s a cinch to make and completely

versatile: you can use it as an appetizer, snack, salad, side, or as a

tasty condiment for your main dish.

 

This version adds sweet onions and red bell peppers to the usual

olives, capers, garlic, and olive oil. Heart-nurturing fatty acids and

the healthful properties of garlic are just a few of the reasons this

robust spread (or dip or condiment) is such a popular feature of the

Mediterranean diet.

 

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