Green Olive And Anchovy Puree Food

GREEN OLIVE AND ANCHOVY PUREE

Steps:

• In a food processor, pulse the cup of parsley leaves until finely chopped.
• Add the olives, pimientos, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper and process until minced.
• Add the cream cheese and process until smooth.
• Transfer to a serving bowl and garnish, if desired with parsley springs.

TAPENADE

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

GREEN OLIVE TAPENADE

Steps:

• Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.

GREEN-OLIVE AND CAPER TAPENADE

Steps:

• In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

OLIVE PUREE

Steps:

• Purée everything together using a blender or hand mixer.
• Serve along with some bread (I like to toast slices of French baguettes) or crackers.

TUNA TARTAR WITH FENNEL AND GREEN OLIVE TAPENADE

Steps:

• Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.
• Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.
• Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.
• On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.