วันพุธที่ 14 มีนาคม พ.ศ. 2555

Tapenade Verte (Green Olive Spread)

Yield > 1
Keys : Condiments Spreads Restaurant Chef French France
European Mediterranean
Ingredients :
12 oz jar pitted green salad olives -
drained
1 x shallot -- finely chopped
1 tsp fresh lemon juice
freshly ground pepper
1/2 cup olive oil
1 x handful chives -- chopped
Method :
• 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.

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