Thursday, October 7, 2010

Olive Tapenade

This dish is also called “poor man’s caviar” because of its color and texture. This olive spread is a perfect addition to pizza bianca!

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2-3 fresh basil leaves (or sprigs of parsley)
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor and chop, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste. This should take about 1 to 2 minutes in total. Transfer to a bowl and serve with crusty bread (or pizza bianca)!


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