Old Spaghetti Factory's Olive Tapenade

Ingredients

  • 1½ cups Pitted Kalamata Olives
  • 2½ cups Pitted Medium Black Olives
  • 1 Tablespoon Fresh Garlic – chopped
  • ¼ cup Capers
  • ½ teaspoon Dried Whole Thyme
  • ½ teaspoon Dried Crushed Oregano
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon Salt
  • 1 cup Extra Virgin Olive Oil
  • 2 Tablespoons Real Lemon Juice
  • 1 Loaf Rustic Italian Bread
  • Directions

    TAPENADE

    1. Add the kalamata and black olives, garlic, capers, thyme, oregano, pepper, salt, extra virgin olive oil and lemon juice to the food processor.
    2. Mix until smooth (about 20-seconds)
    3. Turn off the processor; remove the blade and use a rubber spatula to empty the Olive Tapenade into a quart container.
    4. Cover and refrigerate.

    BRUSCHETTA

    1. Mix 4-tablespoons extra virgin olive oil with 1-teaspoon chopped garlic.
    2. Cut 4 slices of bread.
    3. Brush the olive oil/garlic mixture on both sides of the slices of rustic Italian bread.
    4. Place on a Panini grill and cook to golden brown, a toaster or broiler can also be used.
    5. Cut each slice in half.
    6. Bruschetta bread can be served hot or cold.


    FINAL ASSEMBLY

    1. Place a ½-cup portion of Olive Tapenade mix in a 5" stacking bowl.
    2. Place 1-teaspoon of roasted red peppers on top of the mix.
    3. Sprinkle a pinch of lemon zest over all.
    4. Place the bowl of Olive Tapenade on a platter.
    5. Arrange 4 pieces of Bruschetta on each side of the bowl of Olive Tapenade.

    Yields seven ½-cup servings

    Stores in refrigerator for one week

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