Tapenade Verte (Green Olive Spread)
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
Yield: 1 Ready in 20 minutes
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Tapenade Verte (Green Olive Spread) Preparation
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
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Tapenade Verte (Green Olive Spread) Reviews
Delicious, I strongly recomend you to use the option with the anchovies, both options are great anyway.
3 years, 4 months, 2 weeks, 2 days, 12 hours, 49 minutes ago