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Recipe Name: Tapenade
| Ingredients: |
4 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped onions (about 1/2 medium onion)
1 teaspoon chopped fresh thyme leaves
1/2 cup kalamata olives, pitted
1/2 cup oil-cured black olives, pitted
1 teaspoon capers, rinsed
Fresh ground black pepper
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For Serving:
1 fennel bulb, trimmed and sliced into thin wedges
1 to 2 bunches fresh radishes with their tops
1 bunch baby carrots (with an inch of green stem), peeled, sliced, toasted artisanal bread
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How to Prepare: |
1. in a small sauté pan over medium heat, warm 2 tablespoons of the olive
oil and add the onions. Simmer, stirring occasionally, until the onions
become soft and pale gold, 7 to 8 minutes. Add the thyme and cook for 1
minute. Let cool slightly.
2. In a food processor, combine the onions with the olives, capers, and
remaining 2 tablespoons olive oil, and pulse to a rough, chunky puree.
Season to taste with pepper.
3. Serve with crudités and toast.
© Peter Berley "Ultimate Roast Chicken Dinner"
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