Friday, April 1, 2016

CtBF ~ Artichoke Tapenade with Rosemary Oil

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.
Enjoy!! 

22 comments:

  1. I left mine a bit chunky as well and thought that it was perfect. I'm also going to be keeping this recipe in mind for future entertaining, so easy and so tasty.

    So sorry to hear about your welcome home. That's really no fun. Hopefully they can get it fixed up quickly.

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  2. Your tapenade looks great very clever to put the lemon in the photo, makes it looks more appetising.

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  3. I am glad that you enjoyed it - it is great to find new dishes for the repertoire.

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  4. Happy Friday, Kathy! Wasn't this a winner? We loved it. And the rosemary oil is something that I'll use and look forward to making this summer with garden-fresh herbs. Sorry that your welcome home was a series of homeownership problems. No fun. But at least you got to enjoy some delicious tapenade.

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  5. Chunky tapenade was how I approached it too. Hope all the dishes you are cooking are equally as good to sooth the frayed nerves of home repair.

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  6. Mine was a little more pureed than I'd prefer (I should never walk over to the pantry to get something once I've turned on the food processor), but still really wonderful. Yours looks perfect. It sounds like you had a wonderful trip. I'm just sorry that you returned to all those repairs to be done.

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  7. Your tapenade looks wonderful! We love it too, one that I'll be making again.
    Sorry to hear about the leak in your bathroom!

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  8. I love it chunky too. It looks scrumptious, Kathy.

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  9. outstanding photo I love olive tapenade so I am sure this will be fabulous! now to find an eggplant that isnt totally bitter we have bad luck with them here. !

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  10. I like the ideas of leaving it a bit chunky _and_ the idea of using a few brown olives in there, too! Wasn't this so good? What a bummer about the leak in your ceiling, but I also loved seeing the photos of your family and all the fun you had!

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  11. I am sorry about the problem you are undergoing with your house. Hope your plumber worked harder after being fed this wonderful tapenade! Love that you left the tapenade chunky and you used green and brown olives! (I thought of using the black olives I have in the fridge but picked up a jar of green in the end). Have a great weekend!

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  12. What a great appetizer! Sounds like a winner.

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  13. Ugh sorry to hear about the leak. How terrible! Glad to hear that this recipe was a bright spot. It was really delicious wasn't it?

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  14. you are resilient to post after the leaky homecoming. not so sure I could do it!

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  15. Sounds like you had a great visit (other than the leak :( ) Your recipe looks like another great use for artichokes!

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  16. So sorry to hear about the leak! But your tapenade seems to be working out well! It was really tasty!

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  17. I m french and I find your tapenade beautiful.

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  18. Love the incredibly beautiful and delicious tepenade, Kathy, and the rosemary oil is divine...I can smell the aroma right through the screen! You are such a loyal Dorie follower, I can hardly wait for your next Dorie post! Hugs,

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  19. The good news, you had a wonderful three weeks with your family. The bad news, you came home to a leak. Bah Humbug. And, I am wondering if your some kind of normal is like most of ours and not normal at all. It's always good to be home. I'm less than a month away from my 5 1/2 months in the Far West and I will be glad to see Colorado again. What I liked best in your post was a thorough understanding and photos of making an oil. Very helpful to all. And, Kathy, give me chunky also.

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  20. One of our furnaces went out this week---it's always something!! I've made a similar tapenade before and it was SO good. I like mine a bit chunky, too. Glad you had a fun visit. xo

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  21. We have the same oil bottle! The set used to be my in-laws, but they gave it to Ed when he moved out to his bachelor pad. ;)

    I bought both brown and green olives to snack on. I might sneak in a few kalamatas in next time I make this tasty spread.

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