Tapenade Recipe at MyDish

Tapenade

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Method

  • Place the olives, capers and garlic in a food processor or blendeer and chop finely. Still with the motor running, gradually add the lemon juice, half of the oil the sugar and blend until smooth.

  • Place the mixture into a bowl, stir in the chopped coriander, vinegar and season to taste with black pepper.

  • Pack into a small dish or ramekin, cover with the remaining olive oil.

  • Serve the tapenade with crudites, crackers or toast.
    •

    Tips

    • Use an olive/cherry pitter if you have one. Alternatively use a sharp paring knife to remove the stones.

      Vary or omit the sugar if you prefer a dry taste.

      Decorate with 2 fresh basil leaves (optional)

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    Ingredients

    • 200 g Green Olives. pitted and well drained
    • 1 tbsp. Capers. finely chopped
    • 2 cloves Garlic. crushed
    • 1 tsp Lemon Juice
    • 2 tbsp. Olive oil
    • 1 tbsp. Fresh coriander. chopped
    • 1 tsp red wine vinegar
    • 1 tsp. sugar

    By Views 717  Added Thu Nov 5 2009


    Living in an area surrounded by olive trees, try this variation on the tradition French recipe for green olive tapenade.