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Tuesday, March 6, 2007

Kalamata Olive Tapenade

Kalamata Olive Tapenade Recipe

Add 6.5 oz kalamata olives (or one drained 13 oz jar)to food processor
Pulse 3 - 4 times
1/4 cup dark raisins and
1/4 cup pine nuts
Process for 3 seconds
2T to 1/4 cup olive oil
1 garlic clove minced
2T chopped yellow onion or shallots
Process for 3 seconds
Transfer tapenade to bowl and stir in,
Black Pepper
1/4 cup Locatelli Romano Cheese

Remember, the ingredients and quantities are very flexible. Add pepper flakes to make this spicy or leave out the raisins if you don't want any sweetness. Also, the longer the tapenade sits, the more the flavors fuse. If you plan to serve immediately, make sure garlic is really minced before going in the processor and feel free to add more onion.

I would love to hear some of your own variations to this recipe. Leave a comment! Thanks.

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