About 1/4 cup extra virgin olive oil
about 1/4 cup extra virgin olive oil
MexicanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 2 lb tomatoes
- 1 cup basil leaves, torn
- 1. To make tapenade, put olives, capers, anchovies and garlic in container of food
- 2. Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing
Instructions
- 1
Salt and freshly ground black pepper
- 2
processor or blender, along with a bit of olive oil. Pulse machine once or twice, and
- 3
swiftly add remaining olive oil while machine is running. Do not purée. You want a
- 4
coarse, uneven blend. (If you have the energy, you can chop all the ingredients by
- 5
hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
- 6
gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil
- 7
leaves. Taste, adjust seasonings and serve. Yield: 4 servings.
- 8
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Tags
saladrecipe