Tapanade Recipe - Cooking Index
Tapanade Recipe - Cooking Index
| 2 cups | 474ml | Kalamata olives or other brine-cured |
| Black olives - (abt 16 oz) | ||
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 1/4 cup | 10g / 0.4oz | Fresh flat-leaf parsley leaves - (packed) |
In a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container.
Chop parsley and stir into tapanade.
This recipe yields 1 cup.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9331) - from the TV FOOD - NETWORK
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