Monday, December 15, 2014

Olive Tapenade
























I love Italian Food. I mean good Italian food served in an authentic Italian restaurant. I love the smell when you walk in and the ambiance with warm glowing candles lit on top of white linen table cloths one each table. I love the soft music playing in the background.  I especially love the look and smell of fresh made bread sticks. One of the first things served in a real Italian restaurant is an Olive Tapenade with fresh rounds of Italian bread or those warm bread sticks.  It's usually just chopped olives, a little garlic and a good quality olive oil.  
























When I am having guests over for one of my homemade pasta dinners, I like to give them that same feeling. My Lasagna is in the oven. The candles are lit and I bring out my own Olive Tapenade for all the enjoy! I start with Star Fine Food Spanish Olives and add sweet roasted peppers, zesty capers, garlic and spices and it's so good! 


Olive Tapenade

1 cup Star Fine Food Spanish Manzanilla Olives
1 cup pitted black olives, such as kalamata
1 roasted sweet bell pepper, chopped fine  (any brand in a jar)

1/2 cup slivered almonds, toasted and finely chopped
1/2 cup Star Fine Foods Extra-Virgin Olive Oil
3-4 cloves garlic, minced

1/2 cup basil, loosely chopped
3 teaspoons lemon juice

1 teaspoon finely grated lemon zest
2 tablespoons capers, rinsed and dried
1 medium French or Italian baguette, sliced (about 25 slices)


First, infuse the olive oil:

Put the olive oil, garlic, basil, and lemon juice and zest in a small saucepan or frying pan, and warm the mixture over moderately low heat for about five minutes (the garlic should appear softened, but not golden.  If it starts to bubble, turn down the heat and remove the pan from the stove top for a few seconds).  Set the mixture aside until cooled.
























Next, make your Tapenade

Pulse the green olives in a food processor until finely chopped and place in a medium bowl. Then pulse the black olives in the food processor and add to the bowl. Add the capers, almonds, sweet roasted red pepper and olive oil mixture to the medium bowl, and stir well to combine. 


Spread on baguettes and/or crackers. Enjoy! 






















 
Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Photographs are the property of and copyrighted to ©Welcome Home.


2 comments :

  1. Why is there not a print option for your recipes?

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  2. Sandy Brown, click on the title of any recipe. It will bring it up on a separate page where you will see the Print Friendly button at the bottom of the recipe.

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