posted by Maree 11-09-100 6:00 AM
Tapenade
2 large or 3 medium cloves of peeled garlic.
2 cans of pitted ripe black olives, drained well (these are the large cans that say 6 oz. drained weight)
1/2 cup toasted pine nuts
2 Tbl. olive oil
Drop the garlic cloves into a food processor while the blade is already spinning. When the garlic is minced, add the rest of the ingredients. Process until the desired texture is reached, scraping as needed, till fairly smooth.
Serve with crackers.
posted by Maree 11-09-100 6:00 AM
Chicken Breasts With Tapenade
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8 Chicken Breast -- With Skins Intact
1 Recipe Green Olive Tapenade
3 Tbsp. Olive Oil
2 Tbsp. Dijon Mustard
Salt And Freshly Ground Pepper -- To Taste
1 Tsp. Herbes De Provence
Set oven at 400. Place chicken breasts, skin side up, in a roasting pan large enough to hold them in 1 layer. With your fingers, make a pocket between the flesh and the skin. spoon a Tbl. tapenade under the skin of each breast, spreading it evenly with your fingers.
In a bowl, mix together the oil and mustard. With the back of a spoon, brush the mixture over the breasts. Season with salt, pepper and herbes de provence.
Transfer breasts to oven and roast them for 30 minutes or until golden brown and cooked through. Serve at once with steamed potatoes sprinkled with parsley.
* Exported from MasterCook *
Green Olive Tapenade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Cup French Or Italian Olives In Brine -- Pitted
1 Clove Garlic
2 anchovy fillets (don't use if you don't like- adjust salt, though)
1 Tsp. Fresh Oregano
Pared Rind Of One Orange
3 Tbsp. Olive Oil
2 Tbsp. Cognac - or use orange juice
In the bowl of a food processor fitted with a steel blade, combine olives, garlic, anchoview, oregano and orange rind. Pulse until olive mixture is fine. Then with machine running, drizzle in oil and cognac in a thin, steady stream until the mixture forms a paste. Transfer to a bowl and cover tightly. Refrigerate for at least 1 hour or as long a 1 week before serving at room temperature.
Grandad's Olive Tapenade
1 kg. pitted black olives
6 sundried tomatoes- chopped
1/2 cup chopped almonds
4-5 anchovy fillets rinsed and dried (optional)
2-4 teaspoons capers rinsed and dried (optional)
2 large cloves garlic
1 teaspoon oregano (fresh pref. But dried is OK)
1 teaspoon thyme
1/2 lemon juiced
1 generous teaspoon sweet chilli sauce (or use chilli paste to taste)
olive oil
Whiz all (but olive oil) in a food processor. We prefer to leave a bit of texture- it's up to you. Stir in olive oil until the taste and consistency is right for you. Place in covered container and refrigerate. Needs approx' 3 days to 'mature' before using.
We use it on wood fired/ rustic type crusty breads and as antipasti.