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Tapenade is an olive relish that you can use in a million ways. I like to make a big batch and have it on hand all the time. ...
Large jar of salad olives Two cans of black, ripe olives Two jars of black kalamata olives 2-3 cloves of garlic 1/4 of a medium onion This is ...
A very sharp knife and a cutting board. You can use a food processor, but your tapenade can get soupy and overworked. Also, I don't have a food ...
These are the manufacturer's rejects. Which is fine, because they're cheaper and you're going to chop them up anyway.
Love these olives because they're pitted (yay!) and they're cheap (yay!). In addition to these, get two 12-ounce cans of pitted ripe olives. I always get small olives, ...
Drain all your olives before beginning to chop. Be sure your knife is sharp.
Actually, I see some big hunks in there. You want a nice, fine mince.
These look kinda big, too. Who cut this stuff up?! Everything you put in your tapenade should be minced very fine. For this quanitity of tapenade, use about ...
Okay, this is is minced nicely. It needs to be nice and fine. For this quantity of tapenade, I use two or three large cloves of garlic, but ...
Add hot pepper of any kind that you like, if you like foods spicy. Lemon is a very good addition, too. Lime would also be delicious. (I don't ...
A zester is a very handy item. It gives you strings of the zest which you can use as is to garnish dishes and desserts, or chop fine ...
Zest your lemon before you juice it.
Mince your zest and put it into the tapenade. With this quantity of tapenade, two or three lemons would not be too many. Before cutting the de-zested lemon ...
This wooden reamer is a handy tool for juicing lemons. Mix the lemon juice into your tapenade, cover and refrigerate for a few hours to develop flavors. It ...
Tapenade makes an elegant appetizer for a party. Serve with crackers and raw vegetables such as celery and bell pepper.
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