NVDAILY.COM | Reader Recipes

Posted October 21, 2008 | comments Leave a comment

Black & Green Olive Tapenade

1 c. Nicoise olives, pitted
1 c. small green French olives (Picholine), pitted
¼ c. oven-dried tomatoes, drained, recipe follows
1 T. capers
1 garlic clove
1 anchovy fillet
½ T. chopped fresh basil leaves
½ T. chopped fresh thyme leaves
½ T. chopped fresh flat-leaf parsley leaves
¼ T. chopped fresh oregano leaves
¼ c. extra virgin olive oil

In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Serve on toast points, great on pizza or as filling on quesadillas.

Jessica Smith
Woodstock


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