La Cuisine Classique » oilves http://www.lacuisineclassique.com/wordpress The Joys of Cooking Tue, 08 Sep 2009 05:05:49 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Tapenade http://www.lacuisineclassique.com/wordpress/index.php/2008/07/tapenade/ http://www.lacuisineclassique.com/wordpress/index.php/2008/07/tapenade/#comments Fri, 18 Jul 2008 09:48:25 +0000 La Cuisine Classique http://www.lacuisineclassique.com/wordpress/?p=30 Ingredients:

  • 10 ounces pitted green olives, rinsed
  • 10 ounces pitted black olives, rinsed
  • 6 ounces capers, rinsed
  • 4 garlic cloves, minced
  • 1 1/2 fluid ounces lemon juice
  • 4 fluid ounces extra-virgin olive oil
  • Ground black pepper
  • 2 tablespoons chopped oregano
  • 2 tablespoons chopped basil

    • How to do it:
    1. In a food processor, combine the olives, capers and garlic. Blend, incorporating the lemon juice and oil slowly, until the mixture is chunky and easy to spread. Do not overmix.

    2. Season with pepper and add the herbs.

    3. The tapenade is ready to serve now or it may be refrigerated for later use.

    Yield: 32 fluid ounces

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