Chef Don's Kitchen Recipe File

RECIPE NAME:

Olive Tapenade

Original Date:

DIRECTORY:

Appetizers Cold

4/13/01

Ingredients

 Yield: 6 ¼ cups

Yield: 1 gal & 2 ¾ cups

Specs

oil cured olives, pitted

3 oz. wt.(½ cup)

9 oz wt (1 ½ cups)

California ripe olives

10 oz. wt.(2 cups)

1 lb 14 oz wt (6 cups)

Kalamata olives, pitted

3 oz. wt.(1/2 cup)

9 oz wt (1 ½ cups)

Parmesan, grated

5 oz. wt.(1 cup)

15 oz wt (3 cups)

Italian Parsley, chopped fine

½ cup

1 ½ cups

red chili flakes

¼ tsp

¾ tsp

Garlic, chopped

1 TBSP

3 TBSP

Sicilian Green Olives, pitted

11 oz. wt.(2 cups)

2 lb 1 oz (6 cups)

Olive Oil

2 cups

6 cups