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    Olive Tapenade


    Source of Recipe


    by Judy/fluter54/EDC, from Bon Appétit, September 2000

    Recipe Introduction


    Serve this tangy and delicious hors d’oeuvre spread on toasted baguette slices.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3533.5

    List of Ingredients




    1 13 3/4-ounce can artichoke hearts, well drained
    1/4 cup walnuts, toasted
    8 large brine-cured green olives, pitted
    1 teaspoon fresh lemon juice
    1/2 teaspoon grated lemon peel
    2 tablespoons chopped fresh parsley
    1 tablespoon extra-virgin olive oil

    Recipe



    Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper.

    Transfer to small bowl. Sprinkle with 1 tablespoon parsley.

    (Can be made 1 day ahead. Cover; chill.)

    Makes 6 to 8 servings. per tablespoon: calories, 35; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0
 

 

 

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