| Cuisine: French | Type: Spread | Serves: 12-16 |
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Source:
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Cooking School of the Rockies |
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Attributes:
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Quick and Easy |
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Comments:
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This serves a lot of people. Scale the recipe by 1/4 to serve 4-6 people. |
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Serving Suggestions:
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Serve on crostini. |
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Ingredients:
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2 lb green olives 1/2 lb whole almonds, skin on 8 garlic cloves 2 cups extra virgin olive oil 1/4 cup red wine vinegar Salt and pepper to taste |
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Instructions:
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1. Pit the green olives and set aside. 2. Peel the garlic and set aside. 3. Toast the skin-on almonds. 4. Puree the above items in a food processor. 5. While the food processor is on, add the olive oil slowly to develop a good emulsion. 6. Taste the tapenade and add red wine vinegar, salt and pepper to taste. |
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Related recipes:
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None |
2002-01-01