owl and blade clean.
OLIVE TAPENADE:
Add the garlic and
Olive Tapenade -- Chop up the olives both
For the tapenade, blanch garlic cloves in boiling water for 2 minutes (this help
Drain then smash.
Meanwhile, for the olive tapenade, combine olives, 2 cloves
Cover peppers with plastic wrap for 5 mins. Peel away skin
teak in half horizontally.
For each stack, place a piece
on prepared pan.
Bake for 20 mins, or until browned
lives, garlic, parsley, rosemary, and olive oil in blender or food
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 ingredients except for olive oil in food processor or blender. Blend until smooth.
Slowly pour in olive oil while slowly blending.
hisk together lemon juice and olive oil.
Pour into couscous
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.
inegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns
FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
FOR THE BASES ~ broil both sides of bread until lightly brown.
Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.
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!
he baking sheet and bake for 10 mins, until golden brown
alami, pine nuts and garlic for 2-3 mins, until pine
garlic and zucchini, then saute for 2-3 mins over a
tir in 1/2 cup olive oil. Add a pinch of
n the milk, olive oil, and ham (or tapenade). Pour the liquid