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March 4, 2013

Tapenade is a salty spread made with olives, capers, garlic, anchovies, and parsley. It’s good on slices of bread or crostini, hardboiled eggs, and probably other things too (it’s already very salty, so try to find crackers that aren’t). The recipe called for using a food processor, but I just chop it up by hand, so it’s not smooth like most of the ones you’ll see. I always make it with Kalamata olives. I don’t recommend trying it with canned olives.

tapenade, crackers, eggs

1 1/2- 2 cups Kalamata olives, pitted and chopped

1 Tbsp capers (rinsed if packed in salt), chopped

2 anchovy fillets, rinsed and chopped fine

1 garlic clove, pressed in garlic press

1/4 cup minced fresh parsley

2 tsp minced fresh thyme

2 tsp red wine vinegar

1/4 tsp red pepper flakes

1/4 cup extra-virgin olive oil

pepper to taste

Make sure all the ingredients are chopped (especially garlic and anchovies) and mix them together. Serve with French bread and/or hardboiled eggs.


(Recipe adapted from The America’s Test Kitchen Family Cookbook)


From → Appetizers

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