Alternative content

Send video    Embed video   Subscribe to RSS feed Subscribe to RSS   Twitter Twitter   Facebook Facebook

Mary's Kalamata Tapenade

Mary Shaw, the Ashland Food Co-op Culinary Educator and former Bastyr colleague, created this  simple and delicious recipe for tapenade spread - incredible on bread, sandwiches, crackers.  Fresh warm bread, and this tapenade served with White Bean and Kale Minestrone or Rosemary Red Soup - you'll swoon.

½ cup kalamata olives, rinsed and pitted
3 teaspoons capers
2 small clove garlic
½  cup pine nuts
2 teaspoons fresh lemon juice
2 teaspoon fresh basil (2-3 leaves)
Black pepper, freshly ground
2 teaspoons olive oil

Put all ingredients in food processor
.  Use the pulse button until mixture is finely chopped or spread-like - your call.  Tapenade can be tightly covered and refrigerated for a week or more.  The flavor will intensify with age.  Serve on fresh warm bread.

Prep time:  10 minutes
Makes ~1 cup

 

2 Comments:

Eileen R
Nice timing! Again! Tapenade is one of my gluten-, dairy-free kid's favs
March 10, 2010, 5:47 pm

Ida Zelaya
Cute video, yummy recipe. I love adding chopped green olives to chicken dishes. Yum. But now that I'm vegetarian, I add some to hummus. Yum. When he came back to share that Joaquin wanted to play scrabble, I was expecting that he'd come back in his undershirt, sans red flannel shirt ... losing it to Joaquin!
March 10, 2010, 7:30 pm

Post a comment

First Name.


Last Name


Email Address


Comment


Please type in the letters that appear:


online cooking show, web cooking show, affordable healthy meals, how to cook videos,plant-based diet, plant based diet, whole foods diet, whole food diet, how to make tapenade, how to cook, how to cook whole foods, appetizer, appetizers, black olives, Kalamata olives, pine nuts, basil, olive oil, snacks, spreads, capers,how to make appetizers, vegetarian, gluten-free, vegan, vegetables, Cynthia Lair, fall, summer