Tapenade verte (green olive spread)
Yield: 1 Servings
Ingredients:
- 12 oz jar pitted green salad : -olives -- drained
- 1 shallot -- finely chopped
- 1 ts fresh lemon juice : freshly ground pepper
- 1/2 c olive oil
- 1 handful chives -- chopped
Instructions:
In a food processor or small mixer combine olives shallot lemon juice pepper and half of the olive oil. Add anchovies if desired. Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions fennel slices cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette toasted or thicker chunks of sourdough bread. For a smoother tapenade use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve. Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony From: Sherilyn Schamber
