Tuesday, December 28, 2010

Black Olive Tapenade--a Perfect New Years Eve Hors D’oeuvres

Black Olive Tapenade P Yield: 1 ½ cups

Quick, easy and multi purpose! Use it for hot/cold hors d’oeuvres or as a topping for any mild firm fleshed fish before cooking. Tapenade has a zesty bright flavor that will please any palate.
Prep time: 10 min.
8 ounces pitted Kalamata olives
2 tablespoons capers (rinsed)
1 clove garlic- smashed
1 medium shallot- peeled and minced (enough to equal 3 tablespoons)
¼ cup olive oil
2-3 tablespoons fresh lemon juice- to taste
Electric food processor
  1. Place all ingredients in bowl of processor. Pulse on and off until desired smoothness is achieved. My preference is for it to look like you have finely minced all the ingredients as opposed to a paste- but it is up to you to decide.

To serve cold: Use tapenade as a dip for crackers, chips or crudités.

To serve hot: Spread 1- 1 ¼ cups tapenade on one sheet of defrosted pareve puff pastry leaving at least ½ inch around the edges. Roll each short end three times toward the middle so that both sides meet. Wrap in plastic wrap and chill at least 1 ½ hours before slicing. Place thin slices (less than ¼”) on lined cookie sheet. Brush with beaten egg and bake in preheated 350 F. oven for 20 minutes or until browned. Cool on rack for at least 10 minutes until tapenade ears become crisp and are easy to handle. Serve warm or at room temperature.


Cover any firm mild fish with a layer of tapenade. Bake until fish is done the way you like it.

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