Tapenade

Ingredients:

200 grams black olives (no stones)(about 7 ounces)
50 grams capers (just under 2 ounces)
4 anchovy filets(de-salted under running water, and de-boned)
(If you can find green olives stuffed with anchovy paste, add 200 grams--7 ounces--to the black olives instead of using anchovy filets)
garlic: 1-2 cloves (to taste)
a few table spoons of olive oil (enough to make the mixture creamy)
to taste: thyme, salt, pepper
 

Directions:

Dinner Menu > Appetizers

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blend ingredients together, a small amount at a time (in a blender or mortar)
add oil last to bind the ingredients together--blending results in a paste (grainy or smooth, blend to your taste)

spread the tapenade on toast wedges
serve with an aperitif like Pastis or Martini.
 
   
Serves: many!  
   
Recipe Provided By: Nora Louise Syran
 
 
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