Wednesday, May 7, 2008

Green Olive Tapenade

Sorry I didn't get an after picture...but this was SO good. I got the recipe from Katie at Good Things Catered.


1 1/2 cups pitted mild brine-cured green olives, rinsed thoroughly and patted dry
1 1/2 Tbs. coarsely chopped freshflat-leaf parsley
2 garlic cloves, finely chopped
1 1/2 Tbs. fresh lemon juice
1/2 tsp. freshly ground white pepper
1/4 cup extra-virgin olive oil


In a food processor, combine the olives, parsley, garlic, lemon juice and white pepper.
Pulse a few times to combine roughly.
Add the olive oil and pulse briefly, stopping once or twice to scrape down the sides of the bowl. The texture should be chunky, rather than a smooth puree.


Katie said...

Oh yay! I'm so glad you liked it! If you like olives, it's a winner. Sadly, many people don't like olives for some reason. Booo!!!

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