Christmas Tapenade

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

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader

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.