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Monday, March 12, 2007

Spicy Spanish Olive Tapenade


Add to food processor bowl:
6.5 oz green spanish olives with pimento
2T to 1/4 cup olive oil or spicy olive oil (see spicy olive oil recipe)

Pulse for 1 second 4 or 5 times
Add to food processor bowl:
1/4 cup purple raisins
1/4 cup pumpkin seeds or pine nuts

Pulse for 1 second 2 or 3 times
Add to food processor bowl:
1 garlic clove minced
1/4 cup chopped yellow onion

Pulse for 1 second two times
Transfer mixture to serving bowl.
Stir in:
Black Pepper
2T to 1/4 cup Locatelli Romano or Parmesan Cheese

Serve with pita chips, crusty Italian bread or flatbread. You can also toast thinly sliced Italian or French loaves of bread and then spread with tapenade for a stunning bruschetta.

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