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
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