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January 15, 2007


This recipe comes to us from The Phosgene Kid over at V Agent for Breakfast ...

This is based on a tapenade or Muffuletta olive salad. In fact if you leave everything whole or coarsely chop by running it through the food processor it makes Muffuletta salad. The key is leaving it sit in the fridge a day after you make it - this is one of those dishes that improves with age. The ingredients are typical for the Mediterranean, in fact the herbs, oil, and lemon juice are used in Souvlaki and other dishes.

1 Can Black Olives (6oz)
¼ cup Green Olives
8 Kalamata olives
3 Tbs Roasted Red Pepper strips
2-1/2 Tbs Olive Oil
2 Tbs Lemon juice
1 Tbs Minced garlic
1 Tsp Dried Oregano
1 Tsp Dried Parsley

Ensure all the olives are pitted; pimentos in the green olives are ok. Mix all the ingredients together.

At this point, if you want olive salad place mixture in an air tight container and store in fridge. Allow to sit for at least eight hours, stir before using.

If you want a nice olive paste for spreading on bread or using with salads, place mixture in the bowl of a food processor and pulse until the mixture is paste like. Once again, it will need to sit. I use this paste instead of butter, but it could be used on bruschetta or mixed with a little more oil and some vinegar and be used as a salad dressing.

1 comment:

The Phosgene Kid said...

Juts had somem this evening, it was great! Thanks for posting the recipe EC!!