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Olive And Artichoke Tapenade

Serve this tangy and delicious hors d'oeuvre spread on toasted baguette slices.

Courses: Dips and Spreads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1   Artichoke hearts - (13 3/4 oz) - well drained
1/4 cup 59mlWalnuts - toasted
8 cups 1896mlBrine-cured green olives - pitted (large)
1 teaspoon 5mlFresh lemon juice
1/2 teaspoon 2.5mlGrated lemon peel
2 tablespoons 30mlChopped fresh parsley
1 tablespoon 15mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

This recipe yields 6 to 8 servings.

Per tablespoon: calories, 35; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 0.

Bon Appetit, September 2000


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