Olive Tapénade - Olive Paste Recipe
This ancient Roman dish is the perfect appetizer.
Recipe I -- Black Olive Paste
- 1 pound black olives, pitted
- ½ cup drained capers
- 2 garlic cloves, chopped
- 1 pound green olives, pitted
- 2 Tbs cognac
- ½ cup extra-virgin olive oil
- ¼ tsp lemon juice
- Combine all the ingredients above in a food processor and pulse till blended.
- Serve at room temperature with bread or toast.
Recipe II -- Olive and Date Tapénade
- ½ cup chopped dates
- 1 Tbs olive oil
- 1 Tbs lemon juice
- 1 Tbs fresh rosemary, minced
- ¼ tsp red pepper flakes
- 1 cup kalamata olives, chopped
- 2 cloves garlic, minced
- ¼ cup toasted walnuts, chopped
- Combine the dates, olive oil, lemon juice, rosemary, and red pepper flakes.
- Add the olives and garlic, and mix well.
- Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Before serving blend in the walnuts.
Note: In ancient Rome olive oil was one of the most traded commodities. Olives were so important that olive growers took an oath against conspiring with others to raise prices. Olive pickers took an oath against stealing olives.Bella Italian Food Recommends
John Boos CHB-1010WK Boos Blocks Mezzaluna Set 10x10
The perfect pairing of chopper and board. This Mezzaluna butcher block set is an asset to any cook's kitchen, complete with stainless mezzaluna chopper and 10 x 10 x 2-in. thick hardwood board from John Boos. The sharp chopper works in a rocking motion using two hands, one on each amply sized knob, to quickly chop herbs, onions, nuts and more. The board is highly durable, made of maple, and features a slightly curved underside so you can easily grip it for moving and adjusting into place on your counter or island top.
You Should Also Read:
Green Olive Garlic Bread
Olive Spread Recipe
Pasta Sauce With Nutmeg and Pepper
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.