Favor re: "The New Joy of Cooking" tapenade
I have a favor from anyone who happens to have the cookbook, "The New Joy of Cooking" There is a recipe for "Tapenade" that I had copied from a friend's book. The recipe calls for 2 cups of black olives, preferably oil cured. I though the recipe called for both black olives and green olives. Could someone look this up for me? I am trying to decide which olives to use. The recipe also calls for a few anchovies, olive oil, brandy or lemon juice, garlic and fresh thyme. I love fresh thyme and I think it really makes this recipe. Help is much appreciated.
I don't have the book... but I always use a mix of olives in my tapanade.
In any case if you don't get an answer in time, you can't ruin it by using both!
2 cups black olives (pref oil cured)
3 tablespoons capers
all of the other stuff you list
I made this for a bridal shower many moons ago and am no reminded of how great it was-need to make it again soon
The first tapenade recipe I ever used was from Martha Stewart's magazine - at least 7 years ago. Her recipe included lemon peel, which I love & use whenever I add lemon to anything. Now, I don't really follow a recipe for tapenade - just use whatever olives/capers/herbs that I have in the house. But my favorite tapenades always have some lemon peel.