Free Recipe Tapanade (Black Olive Paste)
Recipe Type: I Recipes
Cooking Ingredients for Tapanade (Black Olive Paste) Recipe
6 Anchovy fillets
Milk; for soaking
2 tb Anchovy paste
1 c Pitted gaeta; calamata or
1/4 c Capers; roughly chopped
3 tb Dijon mustard
3 tb Red wine vinegar
1/2 c Extra-virgin olive oil
1/2 sm Red onion; roughly chopped
Tapanade (Black Olive Paste) Preparation
Soak the anchovy fillets in milk overnight. Pat dry with paper towels. In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped. This recipe yields 2 cups. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5670) Per serving: 1164 Calories (kcal); 117g Total Fat; (89% calories from fat); 18g Protein; 14g Carbohydrate; 20mg Cholesterol; 1757mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 22 Fat; 1/2 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
Recipe Serves: 1
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