Ready in 1 hour
Try this Tapenade Verte (Green Olive Spread) recipe, or contribute your own. "France" and "Condiments" are two of the tags cooks chose for Tapenade Verte (Green Olive Spread).
"Delicious, I strongly recomend you to use the option with the anchovies, both options are great anyway."- Mariana1974
2 people want to try | 8 have favorited
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 Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn Schamber
Guest, you can Add a link to another recipe! What would you serve with this?