Bella Arte's Olive & Basil Tapenade
- Ready In:
- 2 large garlic cloves, peeled
- 2 (14 ounce) cans pitted black olives, drained
- 1⁄3 - 1⁄2 cup parmesan cheese, grated
- 1⁄2 - 3⁄4 cup breadcrumbs
- 1⁄4 - 1⁄3 cup fresh basil
- 1⁄4 cup fresh oregano
- 1⁄3 cup roasted red pepper, oil-packed from a jar is fine
- 1⁄2 teaspoon cracked black pepper
- 1⁄3 - 1⁄2 cup olive oil
- Add garlic cloves to food processor; pulse several times to chop.
- Add 1/3 cup parmesan cheese and 1/2 cup bread crumbs along with all other ingredients EXCEPT olive oil.
- Pulse to blend well while drizzling 1/3 cup olive oil into the mixture.
- Taste; add more parmesan cheese, bread crumbs and oil to your liking.
- Let sit at least 30 minutes for flavors to meld. Refrigerate leftovers.
- Serve with salt-free bagel-type chips.
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RECIPE SUBMITTED BY
<p>>> <br /><br />As I was growing up Mom always read the recipes in the newspaper food section and the magazines she received. Often, she read them aloud to me line by line which drove me batty. She had a huge collection of recipes on 3x5 cards kept in two large office-type files big as shoe boxes. Many of the recipes were written in her own beautiful, unique hand. Sadly, the boxes have been missing since my husband and I last moved. I still have hope they will show up in some box that went into the attic. <br /><br />Anyway, now that I'm grown and Mom's gone, besides wishing she was here to drive me batty reading recipes aloud, guess what? I have my own collection of thousands of recipes from newspapers, magazines and the internet most of which I'll probably never try...kinda goofy, I know, but hey, it's a harmless hobby, right? Not to mention it's a way for me to remember my sweet mom. One of these days I might even get them all organized to some degree! I also have a collection of cookbooks which I read cover-to-cover like novels. I'm a sucker for the spiral-bound type especially and I love collections from churches, small communities, junior leagues and the like. <br /><br />If you're wondering about my screen name nanpie, no I'm not a big pie maker. Nan is what my brothers, most of my other relatives and close friends call me. Pie is what my parents called me from the time I was tiny...it started out Punkin' Pie as a love name(Mom's gran called her Puddin' Pie) then evolved into Pie, Pie Pie, Nanny Pie and Pineapple all the time...except when I was in trouble. A modified mathematical pi sign has been my personal logo for many years. Even though I was in my late 30's, once my folks were gone I really missed having someone call me Pie(I should have had my nieces and nephew call me Aunt Pie, not Aunt Nan), so my sweet husband continues the tradition and I love him all the more for it.</p>