Traditional Tapenade - Featured Recipe - CookingDistrict.com
Featured Recipes

Traditional Tapenade

Categories: Amuse, Appetizers, Mediterranean, Vegan, Vegetables, Vegetarian
Step 1
1/2 cup • Lindsay® Ripe Pitted Olives
1/4 cup • Lindsay® Naturals Green Ripe California Olives
1 tbsp • chopped fresh parsley
1 tbsp • roughly chopped shallot
2 tbsp • Lindsay® Capers, drained
1 tbsp • finely chopped sweet red pepper
2 drop • red pepper sauce, or more to taste
1/2 tsp • minced fresh garlic
1 tbsp • Lemon juice
1/2 tsp • Anchovy paste
• zest from half a lemon
1/4 tsp • fresh oregano leaves
Thoroughly rinse the olives in cold water and let drain on paper towels until just damp.

Combine all ingredients in the bowl of a food processor fitted with the metal blade, and pulse until tapendade is the texture and consistency of a coarse paste.

Transfer mixture to a small bowl or jar and allow the flavors to mingle for a few hours before serving. Garnish with a sprig of oregano
Notes

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