Black olive and roasted garlic tapenade

 

 
 
 
 
Black Olive and Roasted Garlic Tapenade. A garlic-rich spread designed to keep vampires away Halloween night.
 

Black Olive and Roasted Garlic Tapenade. A garlic-rich spread designed to keep vampires away Halloween night.

Photograph by: Debra Brash , Times Colonist

BLACK OLIVE AND ROASTED GARLIC TAPENADE

This tapenade also pairs well with creamy cheese, such as Brie or goat.

1/2 cup (125 mL) extra-virgin olive oil

6 medium garlic cloves, thickly sliced

1 1/4 cups (312 mL) pitted black olives

1/3 cup (75 mL) oil-packed sun-dried tomatoes, drained well and sliced

2 tbsp (30 mL) capers

2 to 3 anchovy fillets

1/4 cup (60 mL) pesto

Freshly ground black pepper to taste

Preheat the oven to 300 F (150 C) Place the garlic and olive oil in a small baking dish. Cover and roast for 25 to 30 minutes or until the garlic is very tender.

Cool to room temperature, and then place in a food processor with all remaining ingredients. Pulse until well blended but still a little coarse in texture. Spoon the tapenade into a serving bowl. Cover and refrigerate until ready to serve. (Can be made a day in advance of serving.) Let the tapenade warm at room temperature about 30 minutes before serving.

Preparation time: 20 minutes

Cooking time: About 20 minutes

Makes: About 2 cups (500 mL)


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Black Olive and Roasted Garlic Tapenade. A garlic-rich spread designed to keep vampires away Halloween night.
 

Black Olive and Roasted Garlic Tapenade. A garlic-rich spread designed to keep vampires away Halloween night.

Photograph by: Debra Brash, Times Colonist

 
 
 
 
 
 
 

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