Tapenade. Not my
favourite word, Tapenade.
And it has a reputation of being a bit la-di-da.
A long time ago, I tried store-bought, black olive tapenade.
Bleh.
I like green olives much more anyway.
Then I found a recipe by Eugenia Bone from her book, Well-Preserved.
I read how simple it is to make Green Olive Tapenade in a
food processor.
I adapted the recipe to what I had. My can of green olives
was nothing fancy, but I had the power of fresh herbs. And sea salt. And Fresh
Ontario garlic. Plus a bright yellow lemon. Yellow lemon yellow lemon...
It is time to rid the reputation!
Green Olive Puree (ok, fine, “tapenade”) is an excellent
base for pizza. I recently put a dollop in Jamie Oliver’s Superb Squash Soup
and it was heavenly. I used it to top large croutons with Parmesan and served them
as yummy appetizers. Here are even more
brilliant ideas, the first from Ms. Eugenia herself, check it out:
So here is my easy recipe for a top-notch, green olive (insert unfavourable word here).
Top-Notch Tapenade
1 can pitted green olives, drained
2 tsp drained capers
2 large garlic cloves, peeled and crushed
3 Tbsp olive oil, or more to taste
2 Tbsp fried sage leaves (about 6)
2 Tbsp fresh rosemary leaves
2 Tbsp fresh parsley
3 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 Tbsp sea salt
Freshly ground pepper, to taste
½ tsp paprika
Place all ingredients in a food processor. Grind to a paste.
Place in a small clean mason jar and put just enough olive oil to cover the
top. Cover and refrigerate up to 1 week. Add more olive oil if needed.
 |
| © 2013 jordanabananabakes.blogspot.ca |
 |
| © 2013 jordanabananabakes.blogspot.ca |
 |
| © 2013 jordanabananabakes.blogspot.ca |
 |
| © 2013 jordanabananabakes.blogspot.ca |
 |
| © 2013 jordanabananabakes.blogspot.ca |
