*  Exported from  MasterCook  *
 
                    Tapenade Verte (Green Olive Spread)
 
 Recipe By     : A Culinary Journey in Gascony
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       French
                 Spreads                          Restaurant/Chef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      oz jar        pitted green salad olives -- drained
    1                    shallot -- finely chopped
    1      tsp           fresh lemon juice
                         freshly ground pepper
      1/2  c             olive oil
    1      handful       chives -- chopped
 
 In a food processor or small mixer, combine olives, shallot, lemon juice, 
 pepper and half of the olive oil.  Add anchovies if desired.
 
 Pulse until mixture is a course paste consistency.  Use more oil if 
 necessary.  I like to vary the coarseness according to what I am going to 
 serve.  A coarser consistency is good for vegetable crudites (a basket of 
 green onions, fennel slices, cherry tomatoes).  A smoother tapenade is 
 good spread on thin slices of baguette, toasted, or thicker chunks of 
 sourdough bread.  For a smoother tapenade, use all of the olive oil and 
 blend until creamy and smooth.  Top with a sprinkling of chives and serve.
 
 Shared by Sherilyn Schamber
 
 
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 NOTES : Black Greek or Italian olives may be substituted, but not the 
        “watery-tasting canned American olives”.
        4-6 anchovy filets may also be added to intensify flavor and salt 
        flavor.