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Tapenade Recipes


Gold Post Medal for All Time! 846 Posts
May 14, 2011
Olive tapenade.The sky is the limit for uses of olive tapenade such as for a condiment, dip, spread, or a topping for assorted meat dishes. The beauty of this basic tapenade recipe is that you can use whatever type of olive you like, but I do not recommend the bland black olives purchased in a can!
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The flavor of the type of olive you choose will be your basic flavor base. If you wish to, you can switch your choice of herb and even add Dijon mustard, sun dried tomatoes, crushed red pepper flakes, or even finely shredded Parmesan to taste to enhance the olive of choice! One thing to keep in mind is that without the capers, it's not a 'tapenade' ;-)

Ingredients:

  • 1 cup pitted olives of choice
  • 2 tsp. minced garlic
  • 2 Tbsp. non-pariel capers, drained
  • 3 Tbsp. fresh parsley, chopped
  • 1 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • salt and pepper to taste

Directions:

Place all ingredients except for the salt and pepper in a blender or food processor, blend until finely chopped, season to taste with salt and pepper, and serve.

By Deeli from Richland, WA

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Food and Recipes Recipes Dips & SpreadsFebruary 23, 2012
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