Lemon and Herb Olives

These are great make ahead appetizers; delicious at room temperature or slightly warm

GREEN OLIVE TAPENADE

BY ANDREW KNOWLTON

Green-Olive-Tapenade---ShutterstockINGREDIENTS

  • 10 oil-packed anchovy fillets, finely chopped
  • 1 cup Castelvetrano olives, pitted, crushed
  • 1 cup Cerignola olives, pitted, crushed
  • 1 cup coarsely chopped parsley
  • 1 cup olive oil
  • 1/4 cup coarsely chopped, drained capers
  • 2 tablespoons finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • Kosher salt, freshly ground pepper

PREPARATION

  • Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
  • Tapenade can be made 1 week ahead. Cover and chill.

(Source: http://www.epicurious.com)

Olive, Basil and Almond Tapenade

Description This recipe is adapted from “My Paris Kitchen” by David Lebowitz (Ten Speed Press, 2014). Recipe tested by Linda Mutschler Read more A festive menu for a tree-trimming party Makes 8 to 10 servings

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Ingredients:

2 cups pitted green olives
½ cup untoasted almonds
1 small clove garlic
Juice of ½ lemon
1 tablespoon capers, rinsed and squeezed dry
½ cup loosely packed basil leaves
½ cup extra-virgin olive oil
Salt to taste
Crackers or bread slices to serve
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Preparation:

Put the olives, almonds, garlic, lemon juice and capers in the bowl of a food processor. Coarsely chop the basil leaves, add them to the food processor, and pulse the machine a few times to start breaking them down. Add olive oil and a sprinkle of salt. Pulse the food processor until mixture forms a coarse paste but still has texture.

Transfer to a bowl, cover and refrigerate until ready to serve with crackers or bread.

(Source: http://www.jsonline.com)

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