Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's tapenade. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Olive Tapenade is an easy accompaniment to make that elevates any meal. Pair with baguette or crackers on a cheese board, serve with roast chicken, and more. Tapenade is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies.
Mike's Tapenade is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Mike's Tapenade is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have mike's tapenade using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Tapenade:
- Take 7 oz. sliced green olives
- Prepare 6.5 oz. sliced ripe olives
- Take 4 oz. sliced pimentos
- Make ready 4 oz. sun-dried tomatoes are
- Make ready approximately 1/2 cup diced onion
Smashed Potatoes with Tapenade Print this recipe! Tapenade is a green dip made of olives, garlic and capers. Nevel Papperman often mentions it when speaking of why he hates Carly Shay for soiling his face with it when she refused to kiss him, in iNevel. Most people at first think that Tapenade would be disgusting, but, according to Carly and Spencer.
Instructions to make Mike's Tapenade:
- Drain the canned ingredients and reserve some of the liquid.
- Chop all ingredients until desired texture is reached.
- Place in storage container and add just enough reserved liquids to keep the mixture moist. Keep refrigerated.
When it comes to elegant spreads or dips to serve at a party, it's hard to top a thick, delicious tapenade. Though they're usually made with olives and capers, there are actually a wide variety of tapenade. Is tapenade the perfect nibble to serve with late summer drinks, or a waste of good olives? And does tuna have any place in the recipe? Ditch the jar and make your own Provençal tapenade instead.
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