Chef Don's Kitchen Recipe File

 

RECIPE NAME:

Olive Tapenade

Original Date:

DIRECTORY:

Appetizers Cold

4/13/01

Notes:  

 

   

 

Sensitivity:

 

Ingredients

 Yield: 6 cups

Yield: 1 gal & 2 cups

Specs

oil cured olives, pitted

3 oz. wt.( cup)

9 oz wt (1 cups)

 

California ripe olives

10 oz. wt.(2 cups)

1 lb 14 oz wt (6 cups)

 

Kalamata olives, pitted

3 oz. wt.(1/2 cup)

9 oz wt (1 cups)

 

Parmesan, grated

5 oz. wt.(1 cup)

15 oz wt (3 cups)

 

Italian Parsley, chopped fine

cup

1 cups

 

red chili flakes

tsp

tsp

 

Garlic, chopped

1 TBSP

3 TBSP

 

Sicilian Green Olives, pitted

11 oz. wt.(2 cups)

2 lb 1 oz (6 cups)

 

Olive Oil

2 cups

6 cups

 
       

Combine all ingredients in the robot coupe and process until you have a smooth paste.

Place in a clean container. Label, date, initial and refrigerate.