Baked Halibut with Sundried Tomato & Olive Tapenade by The Corner Kitchen.
To make chunky green olive tapenade, combine all ingredients in a medium bowl.
This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer!
Ingredients of Versatile chunky tapenade
- Prepare 150 g of mushrooms (any kind).
- It's 50 g of pitted olives.
- You need 2 tbs of olive oil.
- Prepare 2 cloves of garlic.
- Prepare 2 pcs of anchovies fillet.
- You need 1/2 tbs of pepper and salt.
- You need 1/2 cup of white wine.
Versatile chunky tapenade instructions
- Cut olives and mushrooms into bite size..
- Heat the pan and pour olive oil..
- Put mince chopped garlic cloves into pan and cook until it started to fragrant..
- Put anchovie fillets and let it melt..
- Once anchovies started melt, put mushrooms and olives. Stir well..
- Time for white wine! Pour it all!.
- Cook until liquids are evaporated. And season well with salt and pepper..
- Here you go!.
- I had it with avocado toast..
- The other day I enjoyed it with pasta..
Spread it over toasted sliced of baguette for a simple appetizer. Place a dollop atop polenta discs for a hearty side dish. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds. Tapenade is an olive relish that you can use in a million ways. Black olive tapenade is super easy to make and it has the ability to liven up even the most boring In my books, a good olive tapenade is a vegan's best friend.
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