Olive Tapenade: Charles Street Cafe |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Olive spread, as part of a mediterranean dejeuner is always a favorite of our guests and we prepare little jars for each to take home with them. Looks so delicious in a brightly colored bowl surrounded by baked crostini. Topping for Bruschetta, thickly layered in a panini, with aoli pasta sauce! Market shopping, this is an expensive temptation and is so easily made! This is our version! Ingredients:
24 ounces cans pitted black olives |
12 ounces jar spanish queen pitted olives (with pimento) |
4 garlic cloves, thinly sliced |
5 basil leaves, torn |
1 cup olive oil |
chopped sun-dried tomato |
rosemary |
oregano |
pine nuts |
anchovy |
gorgonzola |
Directions:
1. pulse the above , adding a BIT of olive oil at each pulse-.
2. careful NOT to emulsify-pulse in BATCHES to keep texture.
3. (may chop some of the olives to add more texture).
4. We sterilize a large pickle jar to store our basic Olive Tapenade for up to 1 mo.
5. Hope you enjoy my FIRST recipe to Zaar!
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