This is a simple version that uses black and stuffed green olives. It appeared in The Kirby House Cookbook and is a recipe we used for catered events.
Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil
- Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
- Add oil gradually as processor is running, being careful not to over-process the mixture.
- Cover the tapenade and allow to marinated in the refrigerator several hours before using.
Use tapenade to make muffuletta sandwiches . . .
Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil
- Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
- Add oil gradually as processor is running, being careful not to over-process the mixture.
- Cover the tapenade and allow to marinated in the refrigerator several hours before using.
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