Vegan: Black Olive Tapenade

[Guest guest]

* Exported from MasterCook *

 

Black Olive Tapenade

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 23

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups good-quality pitted black olives

such as Nicoise or Gaeta or kalamata

1/4 cup drained capers

2 tablespoons extra-virgin olive oil

1 tablespoon brandy -- (optional)

2 large garlic clove -- chopped

1 teaspoon Dijon mustard

1/2 teaspoon herbes de Provence

OR 1/2 teaspoon dried rosemary

Freshly ground black pepper

Toasted baguette rounds

 

Makes about 1 1/2 cups; 6 to 8 servings

 

Tapenade is perhaps the most definitive olive dish of Provence, yet

curiously the word derives from tapéno, meaning capers. Capers must be

included to make on authentic tapenade. The customary anchovies are

sometimes omitted as a matter of personal taste and preference particularly

when the paste is to be used as a spread for croutons - the French

equivalent of Italian crostini - and not as a condiment for lamb or

fish. Leftovers are good tossed with hot pasta, couscous, rice, or steamed

vegetables, namely green beans asparagus, or zucchini.

 

Combine the olives, capers, oil, brandy (if using), garlic, mustard, herbes

de Provence, and pepper to taste in a food processor fitted with the metal

blade or in a blender. Process or blend just until a coarse-textured paste

is formed. Serve at room temperature, accompanied with the toasted bread.

 

Advance Preparation: The mixture can be covered and refrigerated for up to

three days. Bring to room temperature before serving.

 

Per Serving (about 1/4 cup) without bread: Calories 183, Protein 0g, Total

Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 4g, Dietary Fiber

0g, Sodium 900mg

 

- - - - - - - - - - - - - - - - - -