Mediterranean: Robust Onion-Olive Tapenade

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Mediterranean: 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

 

Source: Care2.com

Formatted by Chupa Babi: 03.20.08

 

" 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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