Title: Tapenade verte (green olive spread)
 Categories: Condiments, French, Spreads, Restaurant/
      Yield: 1 Servings
 
 
       12 oz jar pitted green salad
  :          -olives -- drained
        1    shallot -- finely chopped
        1 ts fresh lemon juice
  :          freshly ground pepper
      1/2 c  olive oil
        1    handful chives -- chopped
  
  In a food processor or small mixer, combine olives, shallot, lemon
  juice, pepper and half of the olive oil. Add anchovies if desired.
  
  Pulse until mixture is a course paste consistency. Use more oil if
  necessary.  I like to vary the coarseness according to what I am
  going to serve.  A coarser consistency is good for vegetable crudites
  (a basket of green onions, fennel slices, cherry tomatoes). A
  smoother tapenade is good spread on thin slices of baguette, toasted,
  or thicker chunks of sourdough bread.  For a smoother tapenade, use
  all of the olive oil and blend until creamy and smooth.  Top with a
  sprinkling of chives and serve.
  
  Shared by Sherilyn Schamber