Olive Tapenade

"tofuqueen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought a huge bottle of Greek Olives and want to make a big bunch of
olive tapenade. I'm hosting bunco at my house this week and am
planning on making a spinach lasagne, olive tapendade with lots of
yummy crusty bread, an easy salad, and then all the usual junky sweets
on all of the tables. Tonight, after noticing about a dozen overly
ripe bananas, I made two banana breads and will freeze them to keep
them fresh for Thursday night. Wine will be flowing and unbeknownst to
one of the attendees, all of the money that is put into the pot is
being given to her for her 3-Day cancer walk (she's a cancer survivor
too). I'm proud to host this bunco game and can't wait to see her
face light up at the end of the evening.

Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

As always, thanks in advance!

I'd include hummus and pita triangles. Then there is the tried and true
baba ganoush with rye crackers. If you want fast appetizers, try portabella
caps filled with hummus, topped with feta cheese and a squeeze of lemon or
lime.

Paul

"tofuqueen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip>
Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Here's a recipe NOT to use. I made it on the w/e. It was way too salty -
even after going out and buying more olives and adding 3 tomatoes. It's
edible now but even although I cut back on the original required salt it was
salty. Olives maybe? I've tasted better.

Olive Tapenade
If using a food processor instead of the traditional mortar and pestle, be
careful not to overprocess - the tapenade should retain some texture. Both
large, meaty Kalamata olives and the smaller, sweet Gaeta variety are great
in this recipe.

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley,
salt, and pepper. Slowly add the oil and pulse or work with the pestle into
a coarse paste, retaining some bits of olive and caper for texture. Taste to
adjust the seasonings. Stored tightly covered in the refrigerator, this will
keep well for a week or two.

elaine

elaine said...

Quoted message said:

Here's a recipe NOT to use. I made it on the w/e. It was way too salty

-

elaine,

A tip I got here about taming "salty" was to add some lime juice to the
dish. It really worked. If your dish doesn't have any lime juice to begin
with, depending on how much salt you wish to cut, start with a teaspoon and
taste and repeat as necessary.

My dish had 1 tbls of lime and an extra tbls did the trick.

Naturally the sodium is sill there but the salty taste IS masked some.

All the best,

Andy

tofuqueen said:

I bought a huge bottle of Greek Olives and want to make a big bunch of
olive tapenade. I'm hosting bunco at my house this week and am
planning on making a spinach lasagne, olive tapendade with lots of
yummy crusty bread, an easy salad, and then all the usual junky sweets
on all of the tables. Tonight, after noticing about a dozen overly
ripe bananas, I made two banana breads and will freeze them to keep
them fresh for Thursday night. Wine will be flowing and unbeknownst to
one of the attendees, all of the money that is put into the pot is
being given to her for her 3-Day cancer walk (she's a cancer survivor
too). I'm proud to host this bunco game and can't wait to see her
face light up at the end of the evening.

Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

As always, thanks in advance!

My mom gave me some for Xmas that had pistachios in it- fabulous! I
bet with a little experimenting, you could come up with something
tasty. Garlic, O.O., pepper, maybe a little lemon zest? I have about
10 quarts of olives in my fridge that we brined this last fall- guess
I should make some tapenade myself!

On Apr 10, 12:35 am, "Paul M. Cook" <[email hidden]>

Quoted message said:

"tofuqueen" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I bought a huge bottle of Greek Olives and want to make a big bunch of
olive tapenade. I'm hosting bunco at my house this week and am
planning on making a spinach lasagne, olive tapendade with lots of
yummy crusty bread, an easy salad, and then all the usual junky sweets
on all of the tables. Tonight, after noticing about a dozen overly
ripe bananas, I made two banana breads and will freeze them to keep
them fresh for Thursday night. Wine will be flowing and unbeknownst to
one of the attendees, all of the money that is put into the pot is
being given to her for her 3-Day cancer walk (she's a cancer survivor
too). I'm proud to host this bunco game and can't wait to see her
face light up at the end of the evening.

Quoted message said:

Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Quoted message said:

As always, thanks in advance!

I'd include hummus and pita triangles. Then there is the tried and true
baba ganoush with rye crackers. If you want fast appetizers, try portabella
caps filled with hummus, topped with feta cheese and a squeeze of lemon or
lime.

Paul

I'm such an idiot. I was at trader joe's and was thinking of what
this group said to get....I rememberd the rye crackers and bought
hummus. They were out of the baby pita I was going to buy. I have
tomorrow to do my Costco shop so I'll get what I need and I'll have a
list. I think I changed my mind and instead of making lasagne, I'm
going to make two plain old cheese pizzas; I bought tj's herb crust.
Depends on my energy level tomorrow and Thursday.

At TJ's they had a sample salad that wasn't bad and I bought all the
ingredients. Depending on how much is left by Thursday; I might use
that salad. It's prepackaged broccoli slaw...2 of those. Then add
raisins and sliced almonds and a TJ's soy salad dressing. My daughter
liked it, so I'm thrilled to make something different that involves
veggies. I noticed about 8 bananas that were about to be beyond
eating and made two banana breads with chocolate chips, wrapped them
up and they're sitting and waiting. Tomorrow I'll be making brownies
and lemon bars (don't tell, I'm using a mix). These women really make
nice spreads so I feel pressured to have a lot to offer. Thanks for
your help!

elaine said:

"tofuqueen" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

snip>
Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Here's a recipe NOT to use. I made it on the w/e. It was way too salty -
even after going out and buying more olives and adding 3 tomatoes. It's
edible now but even although I cut back on the original required salt it was
salty. Olives maybe? I've tasted better.

Olive Tapenade
If using a food processor instead of the traditional mortar and pestle, be
careful not to overprocess - the tapenade should retain some texture. Both
large, meaty Kalamata olives and the smaller, sweet Gaeta variety are great
in this recipe.

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley,
salt, and pepper. Slowly add the oil and pulse or work with the pestle into
a coarse paste, retaining some bits of olive and caper for texture. Taste to
adjust the seasonings. Stored tightly covered in the refrigerator, this will
keep well for a week or two.

elaine

Hi Elaine,
I'm confused!!! This is a recipe not to use? Or use but don't add
the salt? How long do capers last in the fridge? I opened up a
bottle months ago and wonder if they're still good. The above recipe
sounds good, but I'm not inspired to use it if you meant what you
said :-) That _does_ sound confusing, doesn't it???? Welcome to my
world. And thanks for your {I think} help LOL!

merryb said:

tofuqueen said:

I bought a huge bottle of Greek Olives and want to make a big bunch of
olive tapenade. I'm hosting bunco at my house this week and am
planning on making a spinach lasagne, olive tapendade with lots of
yummy crusty bread, an easy salad, and then all the usual junky sweets
on all of the tables. Tonight, after noticing about a dozen overly
ripe bananas, I made two banana breads and will freeze them to keep
them fresh for Thursday night. Wine will be flowing and unbeknownst to
one of the attendees, all of the money that is put into the pot is
being given to her for her 3-Day cancer walk (she's a cancer survivor
too). I'm proud to host this bunco game and can't wait to see her
face light up at the end of the evening.

Quoted message said:

Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Quoted message said:

As always, thanks in advance!

My mom gave me some for Xmas that had pistachios in it- fabulous! I
bet with a little experimenting, you could come up with something
tasty. Garlic, O.O., pepper, maybe a little lemon zest? I have about
10 quarts of olives in my fridge that we brined this last fall- guess
I should make some tapenade myself!- Hide quoted text -

- Show quoted text -

I bought some sliced almonds for a salad and have some left over. How
do you think they would taste in the tapenade instead of pistachios?
Or perhaps pine nuts? 'm realizing that my cooking skills are quite
limited and I've forgotten how to be adventurous in the kitchen. It
might have something to do with the past year being focused on cancer
and not having an appetite most of the year. Now I'm ready to pack on
the pounds :-) My taste buds have been affected by my treatment and
it's hard for me to taste things that don't have strong flavors;
perhaps that is why I'm looking for different foods to prepare.
Thanks for your help :-)

"tofuqueen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

"tofuqueen" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

snip>
Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Here's a recipe NOT to use. I made it on the w/e. It was way too
salty -
even after going out and buying more olives and adding 3 tomatoes. It's
edible now but even although I cut back on the original required salt it
was
salty. Olives maybe? I've tasted better.

Olive Tapenade
If using a food processor instead of the traditional mortar and pestle,
be
careful not to overprocess - the tapenade should retain some texture.
Both
large, meaty Kalamata olives and the smaller, sweet Gaeta variety are
great
in this recipe.

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic,
parsley,
salt, and pepper. Slowly add the oil and pulse or work with the pestle
into
a coarse paste, retaining some bits of olive and caper for texture. Taste
to
adjust the seasonings. Stored tightly covered in the refrigerator, this
will
keep well for a week or two.

elaine

Hi Elaine,
I'm confused!!! This is a recipe not to use? Or use but don't add
the salt? How long do capers last in the fridge? I opened up a
bottle months ago and wonder if they're still good. The above recipe
sounds good, but I'm not inspired to use it if you meant what you
said :-) That _does_ sound confusing, doesn't it???? Welcome to my
world. And thanks for your {I think} help LOL!

Well, you could make 'at your own risk' - omitting the salt. I used
kalamati olives. And thought the capers sounded interesting. BTW, my
capers had been in the fridge for many months too. I think they were fine.
Andy suggested some lime to take the 'saltiness' away. I agree that would
be a good idea. If you have lots of olives why don't you make a little bit
and see how it is - and let me know.......... Hope this isn't confusing😉
elaine

In article <[email hidden]>,

tofuqueen said:

Hi Elaine,

Quoted message said:

How long do capers last in the fridge?

IME, forever.
If you're inclined to use up a few more capers, try the Artichoke
Chicken with Capers that was posted here a month back. Maybe it was the
link that was posted. Jay posted it in late February. Here's the
recipe. I've got pictures of the WIP on my dotmac website (below),

{ Exported from MasterCook Mac }

Artichoke Chicken With Capers

Recipe By: Posted to r.f.cooking by Barb Schaller, 4-11-2007
Serving Size: 4
Preparation Time: 0:00

4 boneless, skinless chicken breasts
1/2 cup Skim milk
Seasoned flour
2 tablespoons olive oil (or less)
1/2 teaspoon minced garlic
1 or more tablespoons of capers
1 can quartered artichoke hearts drained
1/2 cup Vermouth
Salt and pepper

Pound 4 boneless, skinless chicken breasts until flattened. Dredge in
skim milk and coat with seasoned flour.

Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon
minced garlic and cook till tender, slightly browned edges. Add chicken
and saute in hot oil on one side until browned. Turn chicken and saute
for two minutes.

Add 1 or more tablespoons of capers, one can quartered artichoke hearts,
drained and 1/2 cup vermouth. Add salt and pepper to taste.

Cook ingredients until vermouth mixture is reduced by half, then cover
until chicken is no longer pink in the middle.

Ladle the liquid mixture in pan (including capers and artichokes) over
the chicken breast and serve with freshly steamed vegetables.

Makes 4 servings.
Posted to r.f.cooking by "Jay" 2/2007

‹‹‹‹‹
Notes: By Karen Spence, Valparaiso, Fla.
_____

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"tofuqueen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

elaine said:

"tofuqueen" <[email hidden]> wrote in message

news:[email hidden]...

>snip>
> Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
> and yummy dip-type foods? These ladies love to eat and drink :-)

Here's a recipe NOT to use. I made it on the w/e. It was way too salty -
even after going out and buying more olives and adding 3 tomatoes. It's
edible now but even although I cut back on the original required salt it was
salty. Olives maybe? I've tasted better.

Olive Tapenade
If using a food processor instead of the traditional mortar and pestle, be
careful not to overprocess - the tapenade should retain some texture. Both
large, meaty Kalamata olives and the smaller, sweet Gaeta variety are great
in this recipe.

INGREDIENTS
1 1/2 cups Kalamata or Gaeta olives, pitted
3 tablespoons capers, drained
2 garlic cloves, finely minced
1/4 cup minced fresh parsley leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

In a food processor or mortar, combine the olives, capers, garlic, parsley,
salt, and pepper. Slowly add the oil and pulse or work with the pestle into
a coarse paste, retaining some bits of olive and caper for texture. Taste to
adjust the seasonings. Stored tightly covered in the refrigerator, this will
keep well for a week or two.

elaine

Hi Elaine,
I'm confused!!! This is a recipe not to use? Or use but don't add
the salt? How long do capers last in the fridge? I opened up a
bottle months ago and wonder if they're still good. The above recipe
sounds good, but I'm not inspired to use it if you meant what you
said :-) That _does_ sound confusing, doesn't it???? Welcome to my
world. And thanks for your {I think} help LOL!

Well, you could make 'at your own risk' - omitting the salt. I used kalamati
olives. And thought the capers sounded interesting. BTW, my capers had been
in the fridge for many months too. I think they were fine. Andy suggested
some lime to take the 'saltiness' away. I agree that would be a good idea.
If you have lots of olives why don't you make a little bit and see how it is -
and let me know.......... Hope this isn't confusing😉 elaine

Adding *any* salt when you are using olives also seems redundant to me. The
already have enough sodium in them usually.

--
Laura

-Sautéed poo is still poo!

Come join us at The Dirty Old Ladies and The Dirty Old Men!
http://groups.yahoo.com/group/TheDirtyOldLadies/

tofuqueen said:

merryb said:

On Apr 9, 10:47 pm, "tofuqueen" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I bought a huge bottle of Greek Olives and want to make a big bunch of
olive tapenade. I'm hosting bunco at my house this week and am
planning on making a spinach lasagne, olive tapendade with lots of
yummy crusty bread, an easy salad, and then all the usual junky sweets
on all of the tables. Tonight, after noticing about a dozen overly
ripe bananas, I made two banana breads and will freeze them to keep
them fresh for Thursday night. Wine will be flowing and unbeknownst to
one of the attendees, all of the money that is put into the pot is
being given to her for her 3-Day cancer walk (she's a cancer survivor
too). I'm proud to host this bunco game and can't wait to see her
face light up at the end of the evening.

Quoted message said:

Quoted message said:

Anyone have a recipe for tapenade and/or ideas to make any EASY, fast,
and yummy dip-type foods? These ladies love to eat and drink :-)

Quoted message said:

Quoted message said:

As always, thanks in advance!

Quoted message said:

My mom gave me some for Xmas that had pistachios in it- fabulous! I
bet with a little experimenting, you could come up with something
tasty. Garlic, O.O., pepper, maybe a little lemon zest? I have about
10 quarts of olives in my fridge that we brined this last fall- guess
I should make some tapenade myself!- Hide quoted text -

Quoted message said:

- Show quoted text -

I bought some sliced almonds for a salad and have some left over. How
do you think they would taste in the tapenade instead of pistachios?
Or perhaps pine nuts? 'm realizing that my cooking skills are quite
limited and I've forgotten how to be adventurous in the kitchen. It
might have something to do with the past year being focused on cancer
and not having an appetite most of the year. Now I'm ready to pack on
the pounds :-) My taste buds have been affected by my treatment and
it's hard for me to taste things that don't have strong flavors;
perhaps that is why I'm looking for different foods to prepare.
Thanks for your help :-)- Hide quoted text -

- Show quoted text -

I think almonds would be nice- can't say about the pine nuts as I
despise them, but if you like them, they may work, also. Since they
have a strong flavor, they may be what you're looking for. I'd say try
making a little & see what you think- you may end up with a
masterpiece. I used to play Bunko a number of years ago. We would get
smashed! We did a potluck so the hostess would have a little less to
worry about.