Olive Relish or Tempenade
Description:
Tempenade-A spread of Provençal origin consisting of capers, black olives, and anchovies puréed with olive oil.
There are a million recipes for tempenade which is a fancy name for olive relish. I just throw in what I have and it is really great on anything. I make hot ham sandwiches under the broiler with cheese and make this to go on them. I never use anchovies. I also have put it in all kinds of pasta at the end just before putting it on the table and in salads.
Ingredients:
Three handfuls of different kinds of olives.
Several cloves of garlic
Half an onion
Fresh basil and/or parsley
Approximately 1/4 cup olive oil
Directions:
A lot of places use rosemary, thyme and black olives only.
I usually use black, green and kalamata. This makes a big batch and lasts a long time. Up to three weeks in the fridge.
Chop it all really fine or put it in a chopper or cuisinart and while it is mixing add around 1/4 cup of good olive oil. This just kind of keeps it together and adds some flavor. I grow basil in my flower beds in the summer. In the winter I just use dry.
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| From Food |
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| From Food |
