Ingredients
1 cup kalamata olives, rinsed
1 cup green olives, rinsed ( I use pimento-stuffed olives)
1/4 cup dried tomatoes, chopped
1 to 2 tablespoon capers (to taste), rinsed
1 garlic clove minced
1 tablespoon fresh chopped basil leaves
1/2 tablespoon fresh chopped thyme leaves
1/2 tablespoon fresh chopped parsley leaves
1/4 tablespoon fresh chopped oregano leaves
1 tablespoon lemon juice
black pepper
1 anchovy fillet, rinsed and chopped (don't omit)
2 tablespoons olive oil
1 cup kalamata olives, rinsed
1 cup green olives, rinsed ( I use pimento-stuffed olives)
1/4 cup dried tomatoes, chopped
1 to 2 tablespoon capers (to taste), rinsed
1 garlic clove minced
1 tablespoon fresh chopped basil leaves
1/2 tablespoon fresh chopped thyme leaves
1/2 tablespoon fresh chopped parsley leaves
1/4 tablespoon fresh chopped oregano leaves
1 tablespoon lemon juice
black pepper
1 anchovy fillet, rinsed and chopped (don't omit)
2 tablespoons olive oil
Directions
Use a food processor ( I love my Cuisinart Mini-Prep Plus), pulse until coarsely chopped and well blended.
Add olive oil, pulse a few more times.
Add olive oil, pulse a few more times.
Keep up to 2 weeks in the fridge, if it ever lasts that long ;-)
While grilling fish, such as Cod filets, saute a shallot and garlic, add halved cherry tomatoes, oregano, add a splash of balsamic vinegar. Spoon some olive tapenade over fish and top with the tomatoes. Yumm!
tolles Rezept
ReplyDeleteda bekommt man richtig Hunger
werd ich machen wenn du kommst :-)
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