Black And Green Olive Tapenade Recipe - Cooking Index
Black And Green Olive Tapenade Recipe - Cooking Index
| 1 1/2 cups | Kalamata olives - pitted, chopped | |
| 1 1/2 cups | Picholine olivess - pitted, chopped | |
| 4 | Anchovy fillets - chopped | |
| 3 | Lemons - juiced and zested | |
| 2 tablespoons | Chopped fresh thyme | |
| 1 tablespoon | Chopped fresh oregano | |
| 2 tablespoons | Chopped garlic | |
| 1 cup | Extra-virgin olive oil | |
| 1/2 cup | Capers - drained, rinsed | |
| Freshly-ground black pepper - to taste |
Put all ingredients in a bowl. Mix well and add pepper to your desired taste.
This recipe yields 5 cups.
Source:
CHEF DU JOUR - (Show # DJ-9572) - from the TV FOOD NETWORK
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