Tapenade

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* Exported from MasterCook *

 

Tapenade

 

Recipe By :Mollie Katzen

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 c pitted Kalamata olives

1 med garlic clove

1/2 tsp grated lemon zest

1 tbsp capers -- rinsed and drained

1 handful of fresh parsley

1 tbsp fresh lemon juice -- up to 2 tbps

3 tbsps extra virgin olive oil -- as needed

 

Place the olives, garlic, lemon zest, capers, parsley, and 1 tbsp of the

lemon juice in a blender or food processor, and work until it is almost

smooth, but still retains a little bit of texture.

 

Drizzle in the olive oil, 1 tbsp at a time, pulsing between additions. Add

only enough oil to bind the paste. Taste to see if it needs more lemon

juice.

 

Scrape the mixture into a small jar with a tight-fitting lid, and store in

the refrigerator.

 

Yield: 1 cup

Preparation time: 10 minutes with pre-pitted olives, 30 minutes if you pit

them yourself.

 

Tapenade keeps well for up to a month, if stored in a tightly lidded jar in

the refrigerator.

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 367 Calories (kcal); 41g Total Fat; (97% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 78mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0

Other Carbohydrates

 

NOTES : A little bit of this assertive olive-caper paste goes a long way.

Accordingly, Tapenade (sometimes referred to as Provencal caviar) can

transform such simple things as plain boiled potatoes, pasta or cooked beans

into a taste event. You can also use it in small amounts to enhance a

variety of more complicated dishes, such as Zuppa di Verdure (p 44),

pizzettas, sandwiches, or crostini.

Nutr. Assoc. : 0 0 0 0 0 0 0