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Sunday, September 23, 2012


Tapenade olives vertes pistaches
Tapenade olives vertes pistaches (Photo credit: bloggyboulga)
By Juvy S. Iliwiliw

This olive-based spread from Provence, France makes a great spread for small toasts, focaccia and other breads. Why not package some homemade bread and a jar of tapenade in a little basket? It will always gives pleasure to the receiver of that package.

You will need:

1 cup pitted black olives

½ cup pitted green olives
4 fillets anchovies
2 tablespoons capers
2 cloves garlic, crushed
½ cup olive oil
¼ teaspoon black pepper

Here's how:

Put the black olives, green olives, anchovies, capers, garlic, olive oil and black pepper in a food processor or blender and process until finely chopped. Alternatively, chop the black olives, green olives, anchovies, capers and garlic as finely as possible and combine with the olive oil and black pepper. Refrigerate.

Yield: 2 cups
Preparation time: 20 minutes
Storage time: 2 weeks, refrigerated
Packaging ideas: Pack the tapenade in small ceramic crocks with lids or small glass jars with tight fitting lids. Wrap with clear cellophane.

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