Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Green Olive Tapenade




Source of Recipe


My own, with help from an Unknown Caterer


Recipe Introduction


At a catered dinner party for a friend's birthday, we tasted a green olive tapenade that we thought was delicious. The caterer told me that it had pimento-stuffed Spanish olives, capers and olive oil. I thought that anchovy paste would make a good addition. I played around with the amounts and came up with this. Salty, rich and strong, this is great served with crackers and pita alongside a dish of garlic-y hummus.



List of Ingredients




6 oz. jar sliced pimento-stuffed Spanish olives, drained
2 T. capers
2 t. anchovy paste
2 T. extra virgin olive oil


Recipe



Since you want this ground really fine, the best way to prepare it is to dump everything in one of those mini-choppers and rev it up. You could also use a blender.

Makes about 1 cup.