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BellaOnline's Italian Food Editor

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Olive Tapénade - Olive Paste Recipe

Guest Author - Paula Laurita

This ancient Roman dish is the perfect appetizer.

Olive Tapénade

Recipe I -- Black Olive Paste

Ingredients

  • 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

Directions

  1. Combine all the ingredients above in a food processor and pulse till blended.
  2. Serve at room temperature with bread or toast.

Recipe II -- Olive and Date Tapénade

Ingredients

  • 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

Directions

    Combine the dates, olive oil, lemon juice, rosemary, and red pepper flakes.
  1. Add the olives and garlic, and mix well.
  2. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  3. 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

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Content copyright © 2014 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.

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