Guest guest Posted March 20, 2008 Report Share Posted March 20, 2008 @@@@@ Mediterranean: Greek Tapenade - Pasta Elias (pronounced PAH-stah el-YAHS) 3 cups of pitted black (Kalamata) or green olives 3 teaspoons extra virgin olive oil 3 teaspoons of Balsamic vinegar or very good wine vinegar 1-2 cloves of garlic, grated Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular. Serve as a meze with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste. Source: Nancy Gaifyllia, Your Guide to Greek Food at about.com Formatted by Chupa Babi: 03.20.08 This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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