Ingredients
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1
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2
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1/4
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-
-
-
-
-
-
-
-
-
-
-
Directions
Simple Green Olive Tapenade, From Andrew Schloss’ Cooking with Three Ingredients: Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives This rendition gives tradition a tweak by substituting leaner, saltier green olives It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables , From Andrew Schloss’ Cooking with Three Ingredients: Tapenade, the rich olive sauce of Provence, is usually made from ripe black olives This rendition gives tradition a tweak by substituting leaner, saltier green olives It is just the right spread on toasts to serve with drinks, but is equally good served as a cold sauce for grilled chicken or fish, or as a dip for vegetables
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Steps
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1
Done
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In a Blender or Food Processor, or With a Large Knife by Hand, Finely Chop the Olives and Garlic. Blend in the Olive Oil to Make a Paste. Season to Taste With Salt and Pepper. |
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2
Done
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Picky Eater Note: Refrigerating Over Night Allows the Flavors to Blend and Significantly Improves the Taste. |
