Paolos Famous Tapenade Food

TAPENADE AIOLI DIP

Steps:

• Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
• Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
• Before serving, garnish the aioli with chopped olives, capers and rosemary.

PAOLO’S FAMOUS TAPENADE

Steps:

• Split eggplant in half, season with olive oil, salt & pepper and roast in a 350 degree oven for 20 minutes. When completely cool, remove pulp and discard the skin. Take remaining ingredients, except the olive oil and black pepper - and make sure they have been well drained. Place all in a food processor in batches and pulse until well chopped. If you have a grinder attachment for your mixer this works well also. Slowly drizzle olive oil into ground mixture while slowly stirring tapenade until the oil it totally incorporated. Season to taste with fresh ground black pepper. Serve with fresh baked ciabatta bread, focaccia or grilled garlic crostini and ENJOY!