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<pre>I used this recipe for some work I do and was very successful try it it's
real easy
thought it might help.
Olive pate with garlic toast
Serves 4
Recipe:
8 oz black pitted olives / 1 clove of garlic (crushed) / the rind of 1
lemon / 4 tablespoons of lemon juice / ½ cup of breadcrumbs / 2 oz soft
cheese / salt & pepper.
Method:
Roughly chop the olives and mix with all the other ingredients, except the
salt & pepper. Place the mixture in the food processor and season to taste.
Store in an airtight tub for a few hours before serving.
Toast
Use a pastry cutter to cut rounds from a thick white loaf, rub a clove of
garlic over the rounds and pan fry with a mixture of olive oil and butter
until golden.
Peter Bryson
44 Castlehill Crescent,
Law.
ML8 5LY
+44 01698 372552
Email
Brysons@csi.com
http://ourworld.compuserve.com/homepages/BRYSONS
-----Original Message-----
From: asmar <
asmar@geneva-link.ch>
To:
OliveOil@onelist.com <
OliveOil@onelist.com>
Date: 06 April 1999 23:40
Subject: [OliveOil] tapenade
>From: "asmar" <
asmar@geneva-link.ch>
>
>
>> Date: 5 Apr 1999 14:32:35 -0000
>> From:
prideprov@hotmail.com
>>Subject: cream of olives
>>
>>Preparing for a trip to France, I have come across a product called "Creme
>d'olive". It is from Les Mees, and is described as "a smooth, rich cream,
>made exclusively with sun-ripened olives, reduced to a fine puree to which
>olive oil is added. Made almost entirely from the Tanche olive with a small
>amount of Aglandau to concentrate the taste".
>>Is this just a fancy name for tapenade or is it a different product
>altogether? Also, if anyone knows of this product, do they know who is the
>producer?
>>Thanks,
>>Peter
>
>
>
>Peter,
>
>I am not certain but I think this is another fancy name for the Tapenade...
>by the way, I am a bit surprised that you know the Tapenade. does it exist
>where you live.. ? in normal market shops or in specialty ones ?
>
>Thanks ...
>
>
>
>
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</pre>
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