Guest guest Posted December 12, 2001 Report Share Posted December 12, 2001 * Exported from MasterCook * Green Olive And Almond Tapenade Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 24 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup imported pitted green Provençale olives OR Greek or Italian olives 1/4 cup whole blanched almonds -- coarsely chopped 1/4 cup extra-virgin olive oil 2 tablespoons drained capers 2 tablespoons fresh lemon Juice 2 large finely chopped garlic cloves -- up to 3 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary leaves Freshly ground black pepper -- to taste Toasted baguette rounds Makes about 1 1/2 cups; 6 to 8 servings. Sometimes referred to as " white " tapenade, this tangy variation of the traditional black olive paste from Provençale is a favorite of mine. It makes a nice contrast of taste and color alongside the black version on an appetizer platter. Combine the olives, almonds, oil, capers, lemon juice, garlic, thyme, rosemary and pepper 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 by the toasted bread rounds. Advance Preparation: The mixture can be covered and refrigerated for up to three days. Bring to room temperature before serving. Variation: Black and White Tapenade: use equal parts black and green olives and substitute pine nuts for the almonds. Per Serving (about 1/4 cup) without bread: Calories 144, Protein 2 g, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 3 g, Dietary Fiber 1 g, Sodium 219 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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