cateory: preparation_method
TAPENADE
Reviews: 198
Ingredients:
- 1 cup black olives (not “California-style”)
- ¼ cup capers
- 12 anchovy filets
- 2 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- Juice of half a fresh lemon
- 1 tablespoon brandy (optional)
How to make
TAPENADE
TAPENADE
- In a blender or food processor fitted with the metal blade, combine all ingredients and process to a grainy paste (tape nade is sometimes called the “caviar of Provence,” so think caviar when determining the proper texture).
- Tapenade keeps in the refrigerator for about a week. If the paste is too dry or doesn’t blend well, add another tablespoon of olive oil.
- Serve as a dip for raw vegetables or a spread for fresh bread.
Comments for
TAPENADE
TAPENADE
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