Tapenade Verte



	Tapenade Verte spreads, condiments, french 1 x no ingredients 12 oz jar pitted green salad : -olives -- drained 1 shallot -- finely chopped 1 ts fresh lemon juice : freshly ground pepper 1/2 c olive oil 1 handful chives -- chopped In a food processor or small mixer, combine olives, shallot, lemon juice, pepper and half of the olive oil. Add anchovies if desired. Pulse until mixture is a course paste consistency. Use more oil if necessary. I like to vary the coarseness according to what I am going to serve. A coarser consistency is good for vegetable crudites (a basket of green onions, fennel slices, cherry tomatoes). A smoother tapenade is good spread on thin slices of baguette, toasted, or thicker chunks of sourdough bread. For a smoother tapenade, use all of the olive oil and blend until creamy and smooth. Top with a sprinkling of chives and serve. Shared by Sherilyn Schamber Recipe By : A Culinary Journey in Gascony From: Sherilyn Schamber