Tuesday, August 3, 2010
Tempt My Tummy Tuesday
Olive tapenade is delicious, easy to make and can be used as a dip, sandwich spread or topping for fish and poultry. Make a batch to keep in the refrigerator for enhancing your meals throughout the week.
Prep and Cook Time: 15 minutes
8 oz kalamata olives, pitted and minced
3 garlic cloves, minced
2 TBS capers, rinsed and drained
2 TBS minced fresh Italian parsley
2 tsp minced lemon peel
Freshly ground pepper to taste
3 TBS extra virgin olive oil
1 minced anchovy filled (optional)
In a small bowl, combine olives, garlic, capers, parsley, anchovy, lemon peel, and black pepper.
Add extra virgin olive oil and mix thorougly.
Makes 1/2 cup
Healthy Cooking Tips:
The olives, capers, garlic and parsley may be minced at the same time in a food processor.
Olives are harvested in September but available year round to make a zesty addition to salads, meat and poultry dishes and, of course, pizza.
Olives cannot be eaten right off of the tree; they require special processing to reduce their intrinsic bitterness. These processing methods vary with the olive variety, region where they are cultivated and the desired taste, texture and color. Some olives are picked green and unripe, while others are allowed to fully ripen on the tree to a black color. Yet, not all of the black olives available begin with a black color. Some processing methods expose unripe greens olives to the air, and the subsequent oxidation turns them a dark color. In addition to the original color of the olive, the color is affected by fermentation and/or curing in oil, water, brine or salt.
Posted by Crystal at 9:46 AM