BVR: Tapenade

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* Exported from MasterCook Mac *

 

Tapenade

 

Recipe By : Martha Rose Shulman, The Best 200 Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound black olives (imported)

2 large garlic cloves

1 1/2 tablespoons capers -- drained and rinsed

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1 teaspoon fresh rosemary (or 1/2 tsp crumbled dried)

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

freshly ground black pepper -- lots of

sprig fresh herbs -- chopped

 

1

Pit the olives, using either an olive/cherry pitter or the flat side of

a knife. (Lay the olive on a cutting board, lay the flat side of a

chef's knife on the olive, and push down hard so that the olive splits.

Then remove the pit). Make sure you have discarded all the pits, and

that there are none with the olives.

2

Turn on a food processor fitted with the steel blade and drop in the

garlic. When it is chopped, turn off the machine and scrape down the

sides. Add the olives, capers, thyme, rosemary, and mustard. Blend

together until fairly smooth. Add the lemon juice, oil, and pepper.

Continue to blend until you have a smooth paste.

3

Scrape into an attractive serving bowl and garnish with the herbs.

Refrigerate until ready to serve.

 

Advance preparation: This keeps for 2 weeks in the refrigerator.

 

Makes about 1 1/2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 259 Calories; 27g Fat (92%

calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 182mg

Sodium

 

NOTES : Tapenade is a Provencal olive paste that traditionally contains

anchovies, capers, and herbs, as well as the rich black olives of the

region. This vegetarian version, without the anchovies, is marvelously

pungent. Use imported black olives; don't use canned California olives,

which have a metallic taste that does not resemble the flavor of

Mediterranean olives. An olive/cherry pitter will help to make this

recipe a snap. You can also pit the olives by crushing them with the

flat side of a knife and pulling out the pit. Serve the tapenade with

croutons, or spread on baby cherry tomatoes and other baby vegetables.

 

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