*  Exported from  MasterCook  *

                   Tapenade Verte (Green Olive Spread)

Recipe By     : A Culinary Journey in Gascony
Serving Size  : 1    Preparation Time :0:00
Categories    : Condiments                       French
                Spreads                          Restaurant/Chef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz jar        pitted green salad olives -- drained
   1                    shallot -- finely chopped
   1      tsp           fresh lemon juice
                        freshly ground pepper
     1/2  c             olive oil
   1      handful       chives -- chopped

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.

Shared by Sherilyn Schamber


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NOTES : Black Greek or Italian olives may be substituted, but not the 
       "watery-tasting canned American olives".
       4-6 anchovy filets may also be added to intensify flavor and salt 
       flavor.