Tapenade Verte (Green Olive Spread)
Condiments French Spreads Greens
Last updated 6/12/2012 1:26:14 AM. Recipe ID 60549. Report a problem with this recipe.
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
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