Note: Tapenade ((TAH-puh-nahd) is a thick paste. Ingredients: 1 large Spanish onion, unpeeled
2 sprigs fresh rosemary
1 bunch parsley
1 cup pitted Kalamata olives
10-14 sun-dried tomatoes
3 roasted garlic heads
salt and pepper to taste
1/3 to 1/2 cup olive oil Preparation: Cut the top off the Spanish onion and remove the outer layer. Place the onion in foil, cover with a drizzle of olive oil and bake at 350 degrees for 2 hours, until soft. Remove from foil and let cool. Place onion in a food processor with chopped fresh rosemary and a bunch of parsley. Add olives, sun-dried tomatoes, roasted garlic heads and salt and pepper to taste. Process until blended, then slowly add 1/3 to 1/2 cup olive oil, blending well. I(For a smoother tapenade, add a little more olive oil.) Chef's Notes: - The shelf life in the refrigerator is a couple of weeks.
- You can do a variety of things with this tapenade:
It's great as a spread on sourdough bread (figure A).
It can be used as ravioli filling, or you can layer it in lasagna. If you would like to make vinaigrette with it, stretch it out with a little balsamic or champagne vinegar and a little extra olive oil. This is also good to use to use as a marinade on vegetables, or you could place on top of a chicken breast and cover with breadcrumbs before baking. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved. Next: Broiled Tropical Fruit
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