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Black Olive Paste aka Tapenade from "Olives" by Todd English

Veteran Member
6492 posts
Joined: Jan 11, 2007


Posted to Thread #23 at 4:43 am on May 25, 2007

1 cup pitted black olives (I use 3/4 cup black oil-cured olives, 3/4 cup green olives.)
5 anchovy fillets
5 garlic cloves
1/2 cup extra virgin olive oil
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon black pepper

*I add crushed red pepper & lemon zest

Put all ingredients in a blender or Cuisinart and blend into a smooth paste. (I like mine still slightly chunky)

You can't do anything about the length of your life, but you can do
something about its depth. - M

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