Tuesday, June 6, 2006

Italian Sandwich with OliveTapenada

"(c) 2009 - Home on the Range - all rights reserved"
Olve Tapenada (good on Italian meat or cheese sandwiches also good as a vegatarian spread on crackers or crisp breads). There are no instructions for the sandwich here, just the spread. Any combination of Italian meat and cheese will work on good bread.

* 1 cup pitted kalamata olive
* 1 cup pine nuts
* 3 garlic cloves
* 1-2 cup fresh parsley
* 1 teaspoon fresh rosemary
* 1/4 cup olive oil
* fresh ground black pepper

Optional

* 1 cup of pitted canned black olives (decreases saltiness)

Directions

Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil and half the olives. Blend until smooth, adding olive oil slowly while the blade is running. Then add the remaining olives and pulse until chopped roughly so the spread has a little texture to it.

Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.

Serve at room temperature.

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