Recipe: Tapenade Spread (using olives, anchovies, and lemon) (make ahead)
Appetizers and SnacksTAPENADE SPREAD
1 cup pitted imported black olives, such as kalamata
1 tablespoon minced oil-packed anchovies
1 clove garlic, finely minced
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
1/4 cup extra virgin olive oil
Place all of the ingredients in a food processor and pure. Transfer to a bowl and refrigerate.
The dip will keep for up to 2 weeks in the refrigerator.
Source: Fast Appetizers by Hugh Carpenter and Teri Sandison
1 cup pitted imported black olives, such as kalamata
1 tablespoon minced oil-packed anchovies
1 clove garlic, finely minced
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
1/4 cup extra virgin olive oil
Place all of the ingredients in a food processor and pure. Transfer to a bowl and refrigerate.
The dip will keep for up to 2 weeks in the refrigerator.
Source: Fast Appetizers by Hugh Carpenter and Teri Sandison
MsgID: 3142394
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
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