Thursday, June 22, 2006


A Duo of Green and Black(Kalamata)Olives with home made Crostini.

Tapenade is a popular food in the south of France. This spreadable condiment is generally used in place of butter and is eaten as an hors d'oeuvre. It may also be used to stuff fish fillets for the main course.

To prepare, olives are generally minced or pureed with the addition of capers, garlic, anchovies, herbs, parsley and olive oil. In Italy, lemon juice and zest are included along with fresh or dried tomatoes. Note: olives (green olives specially), capers and anchovies can be too salty and may have to be rinsed and drained before preparing.

Make the crostini by thinly slicing a french baguette. Gently brush each slice with olive oil and sprinkle with dried oregano, basil and thyme. Place them in the oven to toast.

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