Ingredients
-
1 1/2
-
1 1/2
-
2
-
2
-
2
-
2
-
1
-
1/2
-
1/8
-
-
-
-
-
-
Directions
Green and Black Olive Tapenade, Tasty Olive paste to spread on crackers or baguettes From the September 2002 Oprah magazine , YUMMMM! used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar) I probably also cut the olive oil in half This turned out delicious and seems to be pretty forgiving Thanks Papergoddess for a great recipe!, Good stuff Papergoddess! used a mix of kalamatas & sicilian It was quite salty like that fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I’d probably use canned black olives to cut the saltiness Another thing I’d like to try is a smear of creamed cheese THEN the tapenade on bread Or mixed w/cream cheese over pasta
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Steps
|
1
Done
|
Mix All and Refrigerate at Least 3 Hours. |
|
2
Done
|
Serve With Baguettes or Crackers. |
