Prep 5 mins
Cook 0 mins
Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.
Make and share this Green and Black Olive Tapenade recipe from Food.com.
- 1 1⁄2 cups green olives
- 1 1⁄2 cups pitted black olives
- 2 teaspoons fresh orange zest
- 2 teaspoons fresh lemon zest
- 2 anchovy fillets (optional)
- 2 garlic cloves, minced
- 1 tablespoon fresh Italian parsley
- 1⁄2 cup olive oil
- 1⁄8 teaspoon pepper
- Mix all and refrigerate at least 3 hours.
- Serve with baguettes or crackers.
YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!
Good stuff Papergoddess! I used a mix of kalamatas & sicilian. It was quite salty like that .....fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I'd probably use canned black olives to cut the saltiness. Another thing I'd like to try is a smear of creamed cheese THEN the tapenade on bread. Or mixed w/cream cheese over pasta.