Thursday, October 3, 2013

Carol's Tapenade


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 The Gourmandise School  
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 Sweets and Savories
    


Here's a quick favorite from Carol's collection.  
One of my most memorable experiences this year was teaching in southwest France. Beautiful assortments of olives at all the open-air markets! You can use any brined olive you favor (don't forget to get the pitted ones). This tapenade is excellent served with a fresh cut baguette and some soft goat cheese. It is also tasty spooned on a piece of grilled fish. 

Tapenade
2 cups pitted, brined olives, rinsed, dried and finely chopped; 
picholine, nicoise or kalamata are good choices
2 Tbsps capers, finely chopped 
1/2 cup roasted almonds, finely chopped
1 clove garlic, peeled and finely minced 
1 tsp orange zest 
1/3  cup extra virgin olive oil 
2 Tbsps minced parsley

Combine ingredients in a bowl. The tapenade can be made 24 hours before serving.

Have a delicious day!
Clémence and Hadley 

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