Green and Black Olive Tapenades
Two easy recipes for tapenades -- one green and one black
Equipment
Ingredients
- 8-10 oz green olives
- 8-10 oz black olives
- 4 small anchovy fillets
- 1 can white tuna in water, drained
- 3 tsp capers
- 1 bunch fresh basil washed
- 1 garlic clove
- 1 3/4 oz pine nuts
- 1 1/3 oz olive oil
- 1 baguette
- pepper to taste
Instructions
To Prepare Black Olive Tapenade
- Remove the pits from your olives.
- Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
- In a food processor, add the anchovies, olives, half a can of tuna, 2 teaspoons of capers, pine nuts, 25ml of olive oil, a handful of fresh basil, a garlic clove, and pepper.
- Mix the ingredients well. If your concoction does not mix well, add a little olive oil to smooth out the paste.
- Slice and grill the baguette.
- Spread the black olive tapenade on grilled slices of bread and serve as a snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.
To Prepare the Green Olive Tapenade
- Remove the pits from your olives.
- Taste one of the olives, if you find them too salty then soak in water for an hour. Drain the water and continue the the next steps.
- In a food processor, add the grilled pine seeds, the olives, half a can of tuna, 1 teaspoon of capers, 25ml of olive oil, a handful of fresh basil, and pepper.
- Pulse the ingredients in your food processor, if it does not mix well, add a little olive oil.
- Spread the green olive tapenade on grilled slices of bread and serve on its own as a snack, with drinks, or with the seasoned lettuce topped with grilled sunflower seeds for a starter course.
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