Friday, May 21, 2010

Olive Tapenade

Olive Tapenade

1 can pitted olives, black,
3 ounces green olives, Sicilian, Greek, NO pimento
3 ounces Kalmata Olives
2 anchovy filet's, optional
1/2 jar capers, ground, optional
2 t garlic powder
1/2 t. mustard
1/2 t. mayonnaise
1 T. lemon juice
1 t. balsamic vinegar (red)
1/2 T. cognac or brandy
3/4 C. good quality extra-virgin olive oil

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.

Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with pasta and fresh herbs.


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