|CtBF ~ Artichoke Tapenade with Rosemary Oil|
A new month, a new season and a wonderful new appetizer. It's time for CooktheBookFridays! I wish I checked this recipe out before Easter. It would have been a great new addition to our appetizer table. I have been away for the past three weeks and although it was great to be away, it was also great to get home. The best part of being on Long Island was visiting with my children and grandkids. We saw school plays and concerts. We decorated Easter eggs. We had dinners together every night, and I received many hugs! Life is truly good!
Back home and getting things back to some sort of normal. The first thing to greet us was a leak from my master bathroom...bleeding through my living room ceiling. Yesterday was spent getting some of the plumbing fixed...and today they will be cutting through my ceiling to fix another part of the problem. Oh well!!
|My Tapenade was a bit chunky...just the way I like it!|
On to the recipe. This week's pick was for Artichoke Tapenade with Rosemary Oil. To make the oil, I blanched parsley and rosemary. Dried them with a paper towel, and added them to olive oil that I had already heated. Puree and pour through a fine mesh strainer. That's it! I adored the rosemary oil! It was easy to make and absolutely delectable! I'm very pleased to have some leftover. I'm thinking of how good it would be over some fresh tomatoes, or maybe drizzled over my eggs in the morning. The Tapenade was also a hit for me. I used a combination of green and brown olives, that were in my fridge. I picked them up, from the Lebanese market, for Easter. There was still a bowlful. I followed the recipe using canned artichoke hearts, my green and brown olives, olive oil, capers, freshly squeezed lemon juice, chopped garlic and some cayenne pepper. I pureed all the ingredients in my food processor. However, I did not puree this mixture into oblivion. I actually like my tapenade a bit chunky. This was definitely something I will make again. I think it would make a great starter for a barbecue. Can't wait until barbecue season!! Happy Friday everyone!!
|A keeper for sure!|
This recipe participates with CooktheBookFridays. Check it out to see what my fellow bloggers thought of this recipe. Maybe you'd like to participate? Pick up a copy of David's book "My Paris Kitchen" and join us. This recipe for Artichoke Tapenade with Rosemary Oil has been published with Davids permission. Check it out.
|Infuse the oil with the herbs.|
|The very delicious Rosemary Oil|
|These were soooo good. A hit in my house.|