A full-flavored olive spread, popular in the Mediterranean.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 tbsp nonpareil capers, drained and rinsed||2 tbsp fresh lemon juice|
|2 large garlic cloves||2 tbsp extra virgin olive oil|
|4 anchovy fillets in olive oil, drained||1 tsp Dijon mustard|
|1 tsp chopped thyme||1/4 tsp crushed hot red pepper|
|1 tsp chopped rosemary||9 oz. Mediterranean black olives, pitted|
Pulse the olives, capers, garlic, anchovies, thyme, and rosemary in a food processor or blender until finely chopped.
Add the lemon juice, olive oil, mustard, and hot pepper and process to form a thick paste. Serve in a small bowl with slices of toasted French bread.
The tapenade can be refrigerated, stored in an airtight container, and filmed with a thin layer of olive oil, for up to 2 weeks. Stir well before serving.
Good with crudites and a selection of Mediterranean appetizers.
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