OMG ... Olive Tapenade on hard toast YUMMO ... has to be good for you, all that olive oil and garlic
... New to TheChimp and I bet it's good for the pumbing
... New to TheChimp and I bet it's good for the pumbing
Olive Tapenade
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Olive oil and garlic will keep more than the intestines running.....LOL
It is well documented that smelly chimp breath will repel goats.....LOL LOL
Uh......brush and floss with what...????
hensylee
Well-known member
what is that stuff? don't believe they make it down here in the south. is it anything like gravy to sop?
Uh......brush and floss with what...????
Shoe String
... and you thought I was going to be nasty
Ann ... it’s kind of an olive relish, liquid base is olive oil ... high in fat but the good kind ... you can find it in specialty stores and up scale super markets ... very strong tasting but great if you like olives and garlic.
I'll cook with olive oil, but I don't like green or black olives from the jar....yuck. So, does this Olive Tapenade taste more like the oil or true olives? I can handle the garlic.
L
Lisa in Katy
Emeril's Recipe
Emeril's Recipe
Olive Tapenade
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 15 min Inactive Prep Time: 0 min Cook Time: 0 min Level:
Easy Serves: approximately 1 1/2 cups
Ingredients
3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil
Directions
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.
Emeril's Recipe
Olive Tapenade
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 15 min Inactive Prep Time: 0 min Cook Time: 0 min Level:
Easy Serves: approximately 1 1/2 cups
Ingredients
3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil
Directions
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.
L
Lisa in Katy
A more basic, taste as you go recipe:
This is a great spread to make for crusty breads or pita chips, and though it’s typically made with anchovies, mine doesn’t have anything like that.
Haul out the food processor.
Chuck in a ton of olives… If you don’t want it to be super-salty, make sure to use more black olives than green. Kalamata olives are always nice (and really the best for this), though I didn’t have any. Pulse.
Throw in a spoon of minced garlic. Don’t add too much at once… you can always taste and add more, but you can’t take it out once it’s there! Pulse.
Throw in a whole bunch of capers. Pulse.
Turn the processor on while you drizzle in extra virgin olive oil. You can add some lemon juice too, if you’d like.
Taste, and decide if it needs anything else.
Serve and enjoy!
This is a great spread to make for crusty breads or pita chips, and though it’s typically made with anchovies, mine doesn’t have anything like that.
Haul out the food processor.
Chuck in a ton of olives… If you don’t want it to be super-salty, make sure to use more black olives than green. Kalamata olives are always nice (and really the best for this), though I didn’t have any. Pulse.
Throw in a spoon of minced garlic. Don’t add too much at once… you can always taste and add more, but you can’t take it out once it’s there! Pulse.
Throw in a whole bunch of capers. Pulse.
Turn the processor on while you drizzle in extra virgin olive oil. You can add some lemon juice too, if you’d like.
Taste, and decide if it needs anything else.
Serve and enjoy!
L
Lisa in Katy
BTW, I've made the Emeril version and it was very good. I've never made the second version, although it looks good as well and leaves a lot to the creative cook. I've heard of people who add artichokes, figs, and other assorted foods.
Ummmmm....garlic & olive oil......wonderful combination! Sounds so good ---- can't wait to make it!
Marguerite53
Premium Level User
Yummy Yes!!! Salty!! Oh my, yes!!! So watch the salt content of other things you have during the day so you don't send your blood pressure sky high!
Another wonderful accompaniment to the toast is finely chopped wonderful summer tomatoes, fresh basil and olive oil, salt and pepper.
You can shell out about $100 and buy a panini press for your very own kitchen. I have a Krups. Be sure it is hinged in back so that it presses level on hefty sandwiches. Yummy, yummy!!!
Marguerite
Another wonderful accompaniment to the toast is finely chopped wonderful summer tomatoes, fresh basil and olive oil, salt and pepper.
You can shell out about $100 and buy a panini press for your very own kitchen. I have a Krups. Be sure it is hinged in back so that it presses level on hefty sandwiches. Yummy, yummy!!!
Marguerite
Yummy Yes!!! Salty!! Oh my, yes!!! So watch the salt content of other things you have during the day so you don't send your blood pressure sky high!
Another wonderful accompaniment to the toast is finely chopped wonderful summer tomatoes, fresh basil and olive oil, salt and pepper.
You can shell out about $100 and buy a panini press for your very own kitchen. I have a Krups. Be sure it is hinged in back so that it presses level on hefty sandwiches. Yummy, yummy!!!
I use the George Forman ... works great
Yummy Yes!!! Salty!! Oh my, yes!!! So watch the salt content of other things you have during the day so you don't send your blood pressure sky high!
Another wonderful accompaniment to the toast is finely chopped wonderful summer tomatoes, fresh basil and olive oil, salt and pepper.
You can shell out about $100 and buy a panini press for your very own kitchen. I have a Krups. Be sure it is hinged in back so that it presses level on hefty sandwiches. Yummy, yummy!!!
WE had alot of plum tomatoes this years so a couple times I've roasted them (with salt.pepper, garlic, Olive oil and a tiny amount of balsomic vinegar and used the roasted tomatoes, w/ the oil oil, basal ect on the toast, also use thin slices of real mozzarella (the stuff floating in water) too
Marguerite53
Premium Level User
Thank you, I forgot about the balsamic vinegar. Safeway makes a lovely sweetish organic kind. And yes, the real (is it buffallo -- as in a town, not the animal) mozzarella is fantastic (Costco carries little loaves and the floating kind too).
And Cooker.... yes! the George Forman! My Krups was a holiday gift or I'd have certainly bought the George. My son (27) makes everything in his. They are a great product.
Happy healthy eating!
Marguerite
WE call it Buffalo Moz, but I wasn't sure if that was what other people called it. I never thought of making it with roasted Tomatoes (or ever even THOUGHT of roasting tomatoes) but The Barefoot Contessa made it on a recent show and it looked good and pretty easy.
Roasted Tomatoe Caprese
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned
Directions
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-caprese-salad-recipe/index.html
(I also decided to peel a bunch of tomatoes and roast them since the oven was on and (did I mention I have WAY to many tomatoes?) and used them in spagetti sauce I was making, it was good)
