Crowd-Please Tapenade
This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
black olives
pitted |
|
| 2 | ounces |
capers
|
|
| 2 | ounces |
anchovy fillets
drained |
|
| 5 | cloves |
garlic
|
|
| ½ |
lemon
juice |
|
|
|
olive oil
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
black olives
pitted |
|
| 57.8 | ml/g |
capers
|
|
| 57.8 | ml/g |
anchovy fillets
drained |
|
| 5 | cloves |
garlic
|
|
| 0.5 | each |
lemon
juice |
|
| 1 | x |
olive oil
as needed |
*
|
Directions
Purée all the ingredients in a food processor except the olive oil first. Then add the olive oil in a thin stream until a spreadable paste is achieved.
Other additions to the tapenade include sun-dried tomatoes and various herbs.
Like aioli, it is served with meat, fish, vegetables, or on toasted bread. Tapenade can also be used as a filling.
Take a paillard, (a thin slice of meat), such as a cutlet or a chicken breast that you've pounded thin, roll it with a tapenade stuffing and then sauté.
