Kalamata olive tapenade - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Kalamata olive tapenade

    Preparation :24h Cooking :--
    Difficulty :easy
    Servings :2 cups

    This recipe is a combination between many olive tapenade recipes found on the web. It was mostly inspired by the one discovered in the book “Le livre des sauces” by Paul Gayler at Éditions de l’Homme. A bible that I suggest you all go and buy right now!

    Ingredients

    • 1 cup Kalamatas olives, full and pitted
    • 6 anchovy fillets in oil, drained
    • 1/2 cup olive oil
    • 2 garlic cloves
    • 1/4 cup capers, rinced and drained
    • A pinch of salt
    • Ground pepper

    Preparation

    • Put all the ingredients in a food processor , except for the pepper, and coarsely chop for about 4-5 seconds.
    • Mix with a spoon and chop again for a couple of seconds. Be careful not to over chop! You want a fine texture but not a purée!
    • Drop in a small airtight container. Season generously with pepper, stir well and put in fridge for about 24 hours! This olive tapenade is legendary on croutons or with fresh pastas!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    Voir la recette
    Sautéed mushrooms in garlic butter and fresh herbs
    Preparation : 30 min
    Cooking : 10 min
    Voir la recette
    Vegetables and cheese lasagna rolls
    Preparation : 1h10 min
    Cooking : 45 min
    Voir la recette
    Crispy Brussel sprouts
    Preparation : 10 min
    Cooking : 25 min
    fermer la fiche

    Kalamata olive tapenade

    • Preparation : 24h
    • Cooking : --
    • Servings : 2 cups

    Ingredients

    • 1 cup Kalamatas olives, full and pitted
    • 6 anchovy fillets in oil, drained
    • 1/2 cup olive oil
    • 2 garlic cloves
    • 1/4 cup capers, rinced and drained
    • A pinch of salt
    • Ground pepper

    Preparation

    • Put all the ingredients in a food processor , except for the pepper, and coarsely chop for about 4-5 seconds.
    • Mix with a spoon and chop again for a couple of seconds. Be careful not to over chop! You want a fine texture but not a purée!
    • Drop in a small airtight container. Season generously with pepper, stir well and put in fridge for about 24 hours! This olive tapenade is legendary on croutons or with fresh pastas!

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top