Tapenade Recipe Needed
- Thread starter Lefty
- Start date
AllenOK
New member
Ok, here's a recipe I made at work many years ago. I can't honestly remember what it tasted like.
As for the capers, with everything else that's in here that is brined or strongly-flavored, I think you could get away with it, but it might be not authentic.
Tapenade
Yields: ~ 340 mL or 12 fl oz
From: TCC files
225 g / 8 oz flavorsome black olives, drained
2 T chopped, drained, canned anchovy fillets
3 T drained capers
1 clove garlic, chopped
Freshly ground black pepper
2 t red wine vinegar
4 T olive oil
Drain brine or oil-packed olives well. Rinse the olives if packed in brine. To remove the stones, break open the olives by pressing them with the flat of a heavy knife.
Place the olives in a food processor along with all the other ingredients except the oil. Process to a coarse puree. With the motor operating, gradually pour in the olive oil in a thin stream. Bring to room temperature before serving.
As for the capers, with everything else that's in here that is brined or strongly-flavored, I think you could get away with it, but it might be not authentic.
Tapenade
Yields: ~ 340 mL or 12 fl oz
From: TCC files
225 g / 8 oz flavorsome black olives, drained
2 T chopped, drained, canned anchovy fillets
3 T drained capers
1 clove garlic, chopped
Freshly ground black pepper
2 t red wine vinegar
4 T olive oil
Drain brine or oil-packed olives well. Rinse the olives if packed in brine. To remove the stones, break open the olives by pressing them with the flat of a heavy knife.
Place the olives in a food processor along with all the other ingredients except the oil. Process to a coarse puree. With the motor operating, gradually pour in the olive oil in a thin stream. Bring to room temperature before serving.
Last edited:
Sorry I missed this discussion, Lefty- I just posted a variation under appetizers..........