Sunday, June 10, 2012

Black And Green Olive Tapenade Recipe

Find Recipes invites you to try Black And Green Olive Tapenade Recipe

Tapenade is a classic olive and caper spread from Provence. It can be made entirely with black or green olives instead of both, if you prefer. Just don't omit the capers since that's what makes it tapenade (tapeno means "caper" in Provençal). Be sure to use good quality olives such as the black niçoise or kalamata and the green gorda or picholine. Tapenade is delicious spread on crackers or toasted bread.

1⁄4 cup capers
1 cup pitted black olives
1⁄2 cup pitted green olives
1 teaspoon fresh lemon juice
Pinch dried thyme
Freshly ground black pepper
1⁄4 cup olive oil

In a food processor, combine the capers with the black and green olives and process until finely chopped. Add the lemon juice, thyme, and pepper to taste. With the machine running, stream in the oil and blend to a smooth paste. Transfer the tapenade to a small bowl and serve. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 5 days.

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