Olive and Caper Tapenade
Cookbook
Page 477
Cuisine: Greek
Course: Condiments
capers
challenge
olives
tapenade
Photo by Queezle_Sister
Photos (1)
Queezle_Sister
Reviews
2 reviews,
average rating 5.0 / 5
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This is a keeper. So useful for many recipes as a garnish or as part of a meze tray or with thin mediterranean style crackers such as rosemary and cracked pepper and shavings of greek cheese as an aperitif. Very flavourful.
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Complex flavor and an unusual look with flecks of green, this recipe is truly a keeper.
I'm not a huge fan of olives, and as a result, most tapenades are just too much for me. This one, though, has as many capers as it does olives. It also has anchovy fillets (I used the suggested salt-packed, rinsing and deboning it according to instruction in Zuni Cafe Cookbook), fresh basil, olive oil, and lemon juice. There is so much going on in this simple topping, the olives are there but not the domi... Read more
I'm not a huge fan of olives, and as a result, most tapenades are just too much for me. This one, though, has as many capers as it does olives. It also has anchovy fillets (I used the suggested salt-packed, rinsing and deboning it according to instruction in Zuni Cafe Cookbook), fresh basil, olive oil, and lemon juice. There is so much going on in this simple topping, the olives are there but not the domi... Read more