MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Triple-Olive Tapenade
Categories: Condiments, Vegetables, Seafood, Herbs
Yield: 48 Servings
1 1/2 c Pitted green olives
1 1/2 c Pitted kalamata olives
1/2 c Pitted oil-cured black
- olives
1/3 c Olive oil
2 tb Capers; drained
2 tb Balsamic vinegar
1 tb Dijon-style mustard
2 Anchovy filets
2 cl Garlic; minced
1 tb Snipped fresh basil, thyme,
- oregano, parsley, and/or
- rosemary
In a blender or food processor combine green olives,
kalamata olives, black olives, oil, capers, vinegar,
mustard, anchovies (if desired), and garlic. Cover and
blend or process until finely chopped, stopping to scrape
down sides as necessary. Stir in fresh herb(s).
Spoon tapenade into 4-ounce canning jars, airtight storage
containers, or freezer containers, leaving a 1/2-inch
headspace. Seal and label. Store in the refrigerator for
up to 1 week or freeze for up to 3 months.
FROM THE TEST KITCHEN --
FRENCH FIG AND OLIVE TAPENADE: Prepare as directed, except
omit the green olives and anchovies, and increase the
mustard to 2 tablespoons. Soak 1 1/2 cups quartered dried
Mission figs in warm water for 30 minutes; drain. Add
soaked figs to the mixture before blending. MAKES 3 CUPS.
ARTICHOKE AND DRIED TOMATO TAPENADE: Prepare as directed,
except substitute one 9 ounce package frozen artichoke
hearts, thawed and coarsely chopped, for the kalamata
olives and black olives, and substitute lemon juice for
the balsamic vinegar. Add 1 cup snipped, drained oil-pack
dried tomatoes to the mixture before blending. MAKES 4
CUPS.
ORANGE-SCENTED ALMOND TAPENADE: Prepare as directed,
except substitute 1 cup toasted slivered almonds for the
green olives. Add 1 tablespoon finely shredded orange peel
and 2 tablespoons orange juice to the mixture before
blending. If desired, garnish with orange peel slivers.
MAKES 3 1/2 CUPS.
Better Homes & Gardens | November 2014
MM Format by Dave Drum - 12 November 2014
Uncle Dirty Dave's Archives
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