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AFC Olive Tomato Tapenade

AFC OLIVE TOMATO TAPENADE

Fresh garlic, Kalamata olives, marinated sun-dried tomatoes, fresh cilantro and blood orange is all it takes to make a party! Rustic elegance proves interesting after all!

If you want more from this Tapenade, stick around for GREEN GOAT TAPENADE GRAVY!

Makes 2 cups

7 lg. fresh peeled garlic cloves

1/2 c. pitted Kalamata olives – I used MEZZETTA brand

  • First time in several years I gave them another chance after the deep purple olives were mushy and tasted like decayed meat – my view of what decayed meat tasted like, never having actually tasted decayed meat. So far so good.

6.5 oz. jar marinated sun-dried tomatoes including oil in jar

1 bunch fresh cilantro, swished in bowl of cold water till clean – cut off top 3rd, chop on a board


1/2 c. fresh squeezed blood orange juice.


1- Combine garlic, olives and sun-dried tomatoes in food processor. Process till evenly crumbly.

2- Add chopped cilantro and process till blended in and evenly distributed throughout.

3- Add fresh blood orange juice and process till thoroughly incorporated.

4- I didn’t need any salt, if you do, this is the time.

5- Enjoy this beautiful tapenade with family, friends or maybe just you taking some time off to serve yourself the finest in your private living space!

6- Garnish with additional fresh cilantro and serve with your favorite breads and/or crackers



Kalamata olives are critical to the success of the flavor achievement in this tapenade.









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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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