Costco sells this in a jar which is how I firt fell in love with. Than my local store stopped carrying it, so I had to learn how to make it myself. I was tickled to learn how eay is was to do! It is often used as a dip, sandwich spread or topping for fish and poultry. Make a batch ahead -it keeps well. My personal favorite way to eat it is by scooping it on to a cracker or flat bread as an appetizer or fast and healthy lunch.
Ingredients:
8 oz kalamata olives, pitted *
3 garlic cloves
2 TBS capers, rinsed and drained
2-3 TBS fresh Italian parsley
2 tsp grated lemon peel
Freshly ground pepper to taste
3 TBS extra virgin olive oil
1 minced anchovy or 1/2 tsp anchovy paste (optional)
Toss all these ingrediant into a food processor and give a quick chop. Or mince each item with a knife and mix together in a bowl. I have seen it chopped so fine that it is like a paste or a spread, but my preference is what is pictured above.
Ingredients:
8 oz kalamata olives, pitted *
3 garlic cloves
2 TBS capers, rinsed and drained
2-3 TBS fresh Italian parsley
2 tsp grated lemon peel
Freshly ground pepper to taste
3 TBS extra virgin olive oil
1 minced anchovy or 1/2 tsp anchovy paste (optional)
Toss all these ingrediant into a food processor and give a quick chop. Or mince each item with a knife and mix together in a bowl. I have seen it chopped so fine that it is like a paste or a spread, but my preference is what is pictured above.
Makes 1/2 cup
*I like to mix olives if I have them, black green and red, but Kalamata should be in that mix for sure.
p.s. Something I forgot to add in the original posting - Diced Roasted Red Bell Pepper, is also quite nice in Olive Tampenade! :-)
1 comment:
We love Olive Tampenade around here. I actually order it from New Orleans since I've not been able to find it at any local stores. Thanks for the recipe!
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