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Prep Time: 1 Hour
Yields: 1 cup

Spanish manzanilla olives are small, slightly sweet green olives available on most supermarket shelves. Spanish olive oil has a smooth, sweet flavor reminiscent of fruit and almonds that mellows the flavor of this tapenade. This appetizer is wonderful when spread on toasted croutons and served alongside almonds and dried cherries with a Fino sherry.

1½ cups pitted Spanish manzanilla olives
1 clove garlic, minced
1 tsp capers, drained
¼ cup extra virgin Spanish olive oil
1 tsp lemon juice
2 tbsps chopped cilantro leaves
cracked black pepper to taste

In a food processor, combine olives, garlic and capers. Process until just smooth, scraping down the sides of the bowl if necessary. With the machine running, slowly drizzle in oil and lemon juice through the feed tube and process until well blended. Transfer mixture to a bowl and fold in cilantro and pepper. Let sit at room temperature for 1 hour to allow flavors to develop.






















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