This tapenade can be made with the Castelvetrano olives available at olive bars. Serve this dip with pita chips or rustic crackers.
Makes 3 cups, or about 8 to 10 servings
1 can (15-ounce) white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
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3 cloves fresh garlic, peeled
Pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sun-dried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sun-dried tomatoes in oil, drained
Garnish: extra-virgin olive oil and fresh rosemary sprig
1. To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.
2. To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse until the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sun-dried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.
3. To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.
© Kathy Casey Food Studios®-Liquid Kitchen™ www.dishingwithkathycasey.com