ith paper towels.
Tapenade:
Pulse olives, olive oil, garlic and
For the tapenade, blanch garlic cloves in boiling
LIVE TAPENADE:
Add the garlic and the black and kalamata olives
br>Meanwhile, for the olive tapenade, combine olives, 2 cloves garlic and
Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Place all olives in food processor and pulse
Olive Tapenade -- Chop up the olives both green and black very
Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers
mall bowl.
Stir in olives, vinegar, oil, thyme and pepper
Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.
Note from Spence's Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!
For the tapenade, process olives, anchovies and capers in a
ut excess moisture.
Place olives, garlic, anchovies, and capers in
f using the olives and salt, press the olives into the dough
rills- after heating.).
Rinse olives and drain well.
Mix
In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
Add in the oil and process again until mixed.
Add in the lemon juice and cayenne; process until combined.
If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
*NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.
Chop olives in food processor to desired consistency.
Using a mortar and pestle, mash anchovies and garlic into a paste (This is very important to extract the garlic flavor).
Add all ingredients to chopped olives and add olive oil till desired consistency is reached. Refrigerate at least 1 hour to meld flavors and serve at room temperature.
This recipe is greatly enhanced by using gourmet garlics such as Korean red, Metechi, and other hard stem varieties (ie. don't use the boring Chinese garlic found in many supermarkets).
Mix all of the tapenade ingredients in a small bowl
ack.
Meanwhile, for the tapenade, process all ingredients in a