Tapanade II

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com


    Likes Received:
    30 oz. black olives*
    18 garlic cloves, peeled and coarsely chopped
    1/2 c. coarsely chopped fresh sage leaves
    1/3 c. coarsely chopped fresh rosemary
    1/4 c. coarsely chopped fresh thyme
    1 1/4 c. extra virgin olive oil
    1/4 c. whole grain mustard
    1/4 c. Dijon mustard
    2 t. black pepper
    1 T. and 1 t. dry oregano leaf
    1 t. chile flake


    Cover 18 garlic cloves, sage, rosemary, and thyme with olive oil. Bring to a simmer on the stove. Turn to a bare simmer and continue cooking for about 30 minutes, or until the garlic turns a light brown color. Strain oil and discard garlic and herbs. Combine all remaining ingredients in a food processor and blend until smooth along with the infused oil.

    *The olives can be a mix of kalamata and California black olives, depending how strong of an olive character one desires. A 50/50 mix will please most everyone. A 100% kalamata tapanade will appeal to the olive aficionado.