Tapenade verte (green olive spread)

1 Servings

Ingredients

Quantity Ingredient
1 shallot -- finely chopped
1 handful chives -- chopped

Directions

12 oz jar pitted green salad

: -olives -- drained

1 ts fresh lemon juice

: freshly ground pepper ½ c olive oil

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 From: Sherilyn Schamber <sherschm@concedate: Wed, 09 Oct 1996 15:42:48 ~0700

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