Comments on: Citrus-Olive Tapenade http://leitesculinaria.com/21155/recipes-citrus-olive-tapenade.html This James Beard Award-winning site from David Leite offers food writing, cookbook and Portuguese recipes, giveaways, more. Fri, 19 Mar 2010 22:08:43 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Testers Choice http://leitesculinaria.com/21155/recipes-citrus-olive-tapenade.html#comment-7471 Testers Choice Tue, 02 Mar 2010 18:18:29 +0000 http://leitesculinaria.com/?p=21155#comment-7471 [Abigail C.] This Citrus-Olive Tapenade is a little different from the traditional French tapenade I always prepare for family and receptions. It's very easy to prepare and in my kitchen there are always all the ingredients, as I'm considered a spice-and-herb collector. Like in many recipes with citrus, here too, the size and quality of the fruit were not given; it's known that there are many kinds of lemons and oranges—their sizes are not the same and the quality of the zest is different in every region and season. Now, during the winter in our region, the citrus are very large and heavy and have a nice zest that is very tasty. I'm sure that during the summer, I'll need 2 lemons for the same recipe and the zest will be drier with a bitter taste. I think that in these technological times, when people can read the same recipe all over the world, it's important to give precise quantities of fruit or vegetables. So, since the citrus zests were great, they gave me a little more than a cup of spread. I used the tepanade as suggested, with chicken parts, but without feta. It was served on pasta mixed with zucchini and we liked it very much. I tried a little on bruschetta, but it was less interesting. It's much better on the chicken. [Abigail C.] This Citrus-Olive Tapenade is a little different from the traditional French tapenade I always prepare for family and receptions. It’s very easy to prepare and in my kitchen there are always all the ingredients, as I’m considered a spice-and-herb collector.

Like in many recipes with citrus, here too, the size and quality of the fruit were not given; it’s known that there are many kinds of lemons and oranges—their sizes are not the same and the quality of the zest is different in every region and season. Now, during the winter in our region, the citrus are very large and heavy and have a nice zest that is very tasty. I’m sure that during the summer, I’ll need 2 lemons for the same recipe and the zest will be drier with a bitter taste. I think that in these technological times, when people can read the same recipe all over the world, it’s important to give precise quantities of fruit or vegetables. So, since the citrus zests were great, they gave me a little more than a cup of spread.

I used the tepanade as suggested, with chicken parts, but without feta. It was served on pasta mixed with zucchini and we liked it very much. I tried a little on bruschetta, but it was less interesting. It’s much better on the chicken.

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