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Tepenade (Monaco)

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  • Esther Westerveld
    TEPENADE (OLIVE OIL-CAPER PASTE) 2 cans pitted black olives (drained) 6 cloves garlic, minced 2 TBS. capers, drained 3 dill pickles 3 tins anchovies (in olive
    Message 1 of 1 , Aug 26, 2003
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      TEPENADE (OLIVE OIL-CAPER PASTE)

      2 cans pitted black olives (drained)
      6 cloves garlic, minced
      2 TBS. capers, drained
      3 dill pickles
      3 tins anchovies (in olive oil)
      olive oil from one tin of anchovies
      juice of 1 lemon; or 2 TBS. lemon juice
      3 TBS. cognac

      Chop the black olives very fine (or put in a food processor - but do not
      puree), and place in a bowl. Also chop the capers and pickles very fine, and
      mince the garlic. Add this to olive mixture in bowl. Drain the olive oil
      from one tin of anchovies into this bowl, and mix well. Chop all of the
      anchovies very fine, and mix in the bowl. Add the lemon juice and cognac,
      and blend well with all ingredients in bowl. Cover and leave at room
      temperature for several hours prior to serving. Refrigerate after serving.
      Good on crackers, or toasted french bread.

      Serves 4.

      country : Monaco
      course : starter

      source : Theresa Ames [IRE_Potluck]
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