Reviews (1)

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17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

02/01/2013

                I made this and ate it with "World Classics" brand water crackers. You don't want to eat it with something that's going to compete with the already powerful flavor of tapenade. I also used a pestle to ground everything at the end so it would be wieldy enough to put on the cracker and not fall off. I got my friend who hates olives to eat this tapenade, so it must be good!

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Gallery

Tapenade for Prosciutto and Pesto Panini

Recipe Summary

Yield: Makes 1 cup

Ingredients

Ingredient Checklist

1 cup Kalamata or Nicoise olives, pitted

1 clove garlic, peeled

1 tablespoon capers, drained and rinsed

3 oil-cured anchovy fillets

Zest of half a lemon

Freshly ground pepper, to taste

1 teaspoon Dijon mustard, optional

2 tablespoons chopped parsley, optional

1 to 2 tablespoons extra-virgin olive oil

Gallery

Tapenade for Prosciutto and Pesto Panini

Recipe Summary

Yield: Makes 1 cup

Tapenade for Prosciutto and Pesto Panini

Tapenade for Prosciutto and Pesto Panini

Tapenade for Prosciutto and Pesto Panini

Recipe Summary

Yield: Makes 1 cup

Recipe Summary

Yield: Makes 1 cup

Yield: Makes 1 cup

Makes 1 cup

Ingredients

Ingredients

  • 1 cup Kalamata or Nicoise olives, pitted
  • 1 clove garlic, peeled
  • 1 tablespoon capers, drained and rinsed
  • 3 oil-cured anchovy fillets
  • Zest of half a lemon
  • Freshly ground pepper, to taste
  • 1 teaspoon Dijon mustard, optional
  • 2 tablespoons chopped parsley, optional
  • 1 to 2 tablespoons extra-virgin olive oil

Directions

Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

Reviews (1)

Add Rating & Review

17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1

Martha Stewart Member

Rating: Unrated

02/01/2013

                I made this and ate it with "World Classics" brand water crackers. You don't want to eat it with something that's going to compete with the already powerful flavor of tapenade. I also used a pestle to ground everything at the end so it would be wieldy enough to put on the cracker and not fall off. I got my friend who hates olives to eat this tapenade, so it must be good!

Reviews (1)

Add Rating & Review

17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1

Add Rating & Review

17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1

17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1

17 Ratings

5 star values:

                                  2

4 star values:

                                  5

3 star values:

                                  3

2 star values:

                                  6

1 star values:

                                  1
  • 5 star values:
  • 2
  • 4 star values:
  • 5
  • 3 star values:
  • 3
  • 2 star values:
  • 6
  • 1 star values:
  • 1

Martha Stewart Member

Rating: Unrated

02/01/2013

                I made this and ate it with "World Classics" brand water crackers. You don't want to eat it with something that's going to compete with the already powerful flavor of tapenade. I also used a pestle to ground everything at the end so it would be wieldy enough to put on the cracker and not fall off. I got my friend who hates olives to eat this tapenade, so it must be good!

Martha Stewart Member

Rating: Unrated

02/01/2013

                I made this and ate it with "World Classics" brand water crackers. You don't want to eat it with something that's going to compete with the already powerful flavor of tapenade. I also used a pestle to ground everything at the end so it would be wieldy enough to put on the cracker and not fall off. I got my friend who hates olives to eat this tapenade, so it must be good!

Rating: Unrated

All Reviews for Tapenade for Prosciutto and Pesto Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Tapenade for Prosciutto and Pesto Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest