Olive Spread Appetizer (Tapenade)
Recipe and Photo submitted by: Rick
Beach
This recipe is great for use on crackers
or bread as a spread. Olive spread is normally served as an
appetizer. Served an an appetizer it goes great
with cheese and wine, or as a finger food while you are eating your salad.
Ingredients
(5 ounces) Black olives canned sliced, drained, finely chopped and minced
1 clove Fresh garlic peeled & minced
1 ½ Tblsp
Parmesan cheese (Fresh is best but the dry spaghetti type is ok too)
1 tsp Dried Cilantro flakes
1/8 tsp
Worcestershire Sauce
1/2 tsp Balsamic Vinegar
1/2 tsp Balsamic Vinegar
1 pinch Sea Salt
1 pinch Black
ground pepper
2 Tblsp Olive Oil
*Option: Add 1 tsp anchovies rinsed and
minced
Drain and discard olive liquid. Finely
mince the olives and garlic on a cutting board.
Once the olives and garlic are finely
minced, sprinkle on the Parmesan cheese, and Cilantro flakes. Chop
and mix on cutting board until the Cilantro flakes are damp.
Scrape minced/chopped ingredients into a
small serving bowl. Stir and fold in the
Olive oil, Worcestershire Sauce, Balsamic Vinegar, and the Salt & Pepper.
Cover with plastic wrap and refrigerate
at least 30 minutes.
Re-stir each time to serve.
This Olive spread is great on crackers,
warm bread squares, warm bread chunks, or on toast.
Been looking for a tapenade recipe. This looks like a good one. Excited to try it!
ReplyDeleteGreat...let us know how you like it once you try it. It was an experiment for us too.
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