Christmas Tapenade

Cooking With Rania - "Gifts from the Kitchen"
KDKA Pittsburgh Today Live 11/30/2011

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Christmas Tapenade

INGREDIENTS
3/4 cup pitted chopped Kalamata olives
3/4 cup chopped pimiento-stuffed green olives
1/2 cup drained and chopped roasted red bell pepper
1/2 cup Greek olive oil
4 tablespoons finely chopped fresh flat-leaf parsley
4 tablespoons drained capers
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon rind
Freshly ground black pepper to taste
4 oil-packed anchovy fillets, rinsed, patted dry, and minced
2 garlic cloves, minced

DIRECTIONS
Combine all ingredients in a bowl, and toss gently until blended. Store in glass jars with pretty lids in the refrigerator up to 1 week. Serve at room temperature.

Yield: 2 cups (2 - 8 ounce glass jelly jars)

Pack in pretty jars with festive ribbons. This is great served on baguettes of French bread with goat cheese for a quick hors d’oeuvre. I also enjoy using this as a relish on grilled fish. I also steamed baby new potatoes - cut them into halves and scoop out a small amount of the potato and fill the potato with the tapenade, as another quick hors d’ouevre.


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