Posted by: briellethefirst | September 14, 2010

Tepenade


Tepenade

Tepenade, Serving suggestion

I just made some for lunch and realized how versatile it can be. It’s easy, too, and can even be relatively inexpensive when you make it yourself. Pull out your food processor. Don’t have one? Go shopping! Or you can make do with a curved knife & matching rounded wooden bowl, one of those little spring-loaded hand-choppy-thingies or a good cutting board and chef’s knife. Your choice.  Pick some Basil leaves and put them in the bottom of the processor. Chunk up an onion (I use plain old yellow ones, but you can experiment) and throw that in, too.  Now get inexpensive olives, green, black or both, whichever you like. Put these in until the processor. Now pour in a little olive oil & Balsamic vinegar so the solids can mix into a paste. Now zap it up. If it’s too stiff add some more oil and/or vinegar depending on how much you like vinegar. If it’s too loose add more olives. Store in a covered container in the fridge. It’s so easy you can do it one-handed! The onion doesn’t need to be chopped evenly or finely, just chunked up enough to get it in the processor. Oops, you need more specifics? Ok. Start with this and play with it until you have something you like:

6 basil leaves, 1 small onion, 1/2 to 2/3 c olives, 1/4 c olive oil & 3 Tbsp Balsamic vinegar

To serve put a heaping spoonful on a plate, drizzle a little olive oil & balsamic vinegar over it and use small pieces of bread to sop & scoop bit of it & enjoy. You can also use it as a spread, in salads, on appetizers or in anything you want a touch of olives. It’s up to you if you want to add bell pepper, capers, lemon, garlic or other herbs like thyme, oregano, pepper or whatever your nose/taste buds/tummy desires. I’m sure you’ll have fun experimenting with wine pairings, too. I’d start with a Shiraz or maybe a Sangiovese. As always, have fun!

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