Recipe - Tapenade Verte (Green Olive Spread)

12 ounce Pitted green salad olives;
drained
1 Shallot; finely chopped
1 teaspoon Fresh lemon juice
Freshly ground pepper
One half cup 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
Recipe By : A Culinary Journey in Gascony

Posted to MCRecipe Digest V1 #240

Date: Wed, 09 Oct 1996 15:42:48 0700

From: Sherilyn Schamber sherschm@concentric.net

NOTES : Black Greek or Italian olives may be substituted, but not the
"waterytasting canned American olives".

46 anchovy filets may also be added to intensify flavor and salt

flavor.