Black And Green Olive Tapenade
Recipe By: Susan Feniger and Mary Sue Milliken
1 1/2 cup kalamata olives -- pitted
1 cup California black olives -- pitted
1/4 cup unstuffed green olives -- pitted
1/4 cup capers
1 tablespoons minced garlic
4 anchovy fillets -- unrinsed (optional)
1/2 cup high-quality olive oil
1/3 cup plus 2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Combine the olives, capers, garlic, anchovies (if using), olive oil,
lemon juice and pepper, to taste, in a food processor and pulse to
finely chop and combine (this will not be pur-ed; there should be
some texture to the ingredients). Taste; adjust seasonings as needed.
Makes slightly more than 2 cups. Serve with crackers.
Total time: 10 minutes
Servings: 8 to 10
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/