OLIVE TAPENADE from Zov
If you don�t have time to make preserved lemons, just increase the lemon peel and juice slightly. Avoid store-bought preserved lemons, as they often have a preservative-laden flavor. This simple tapenade is the foundation for many stunning dishes. Spread creamy burrata cheese on slices of toasted baguette and serve the tapenade alongside. Use it as a tangy dip for assorted raw vegetables like carrots, celery, mushrooms or cucumber. Or spread a thin layer on sandwich bread and top with a thick slice of tomato, fresh mozzarella cheese and a drizzle of olive oil. Tapenade also brightens up grilled fish or chicken.
Yield: 2 cups Ready in 45 minutes
4 people trying soon
|2 ripe tomatoes; (about 8 ounces), halved and seeded|
|1 1/2 ounces sun-dried tomatoes; (not packed in oil; about 1 cup)|
|1 cuppitted kalamata olives|
|3 tablespoonsdrained capers; rinsed, divided|
|2 anchovy fillets|
|1/4 cupfresh flat-leaf parsley|
|1 tablespoonchopped shallots|
|1 tablespoonchopped Preserved Lemons; (page xx; optional)|
|2 teaspoonscoarsely chopped fresh rosemary|
|2 teaspoonscoarsely chopped fresh thyme|
|1 1/2 teaspoonsfresh lemon juice|
|1 1/2 teaspoonsfinely grated lemon zest|
|2 garlic cloves|
|1/8 teaspoondried crushed hot red pepper|
|1/8 teaspoonfreshly ground black pepper|
|1/2 cupextra-virgin olive oil|
OLIVE TAPENADE from Zov Preparation
Grate the flesh side of the tomato halves into the food processor bowl; discard the tomato skins. Add the sun-dried tomatoes and pulse once to combine. Let stand 15 minutes to allow the sun-dried tomatoes to soften slightly in the tomato juices. Add the olives, 2 tablespoons of the capers, and the next 11 ingredients. Pulse until a very chunky puree forms. With the machine running, pour the oil through the feed tube, blending just until a coarse puree forms. Transfer the tapenade to a bowl. Garnish the tapenade with the remaining 1 tablespoon of capers.
Do-Ahead Tip: Refrigerate the tapenade in an airtight container for up to 1 week.
Zov?s Kitchen Note: Any cured black olive can stand in for kalamata. The consistency of the tapenade should be slightly chunky, but not too thick. Burrata cheese is a luscious triple-cream mozzarella from Italy. If you can?t find burrata, use fresh mozzarella. Instead of baguette slices, use lavash crackers, toasted pita or plain French bread.
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