tag:blogger.com,1999:blog-745242019795016761.post8221264662756369621..comments2023-03-30T15:12:57.964-04:00Comments on a hungry bear: sopressata paninis with roasted red pepper tapenadeKThttp://www.blogger.com/profile/06293339180041871039noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-745242019795016761.post-27652857435558526332008-08-12T14:45:00.000-04:002008-08-12T14:45:00.000-04:00Hey there - sorry for being so vague in the origin...Hey there - sorry for being so vague in the original post. Once you've added the olives and herbs to the food processor, you only need to pulse for a few seconds, so the pieces of olive are still a bit too big for finished tapenade. Then, add just a splash of the vinegar and stir the contents of the bowl with a spatula. Put the lid back on, and get ready with your olive oil right in the pour spout - turn the processor back on, and while it's running, pour in about 1/4 cup of olive oil. If you pulse the olives too much before adding the liquid, the food processor can basically over-chop your olives. You don't want it completely smooth like hummus, but still with some texture from the olives, you know? No heat at all is necessary. This makes a good dip for pita chips, as part of an antipasto plate, etc. Let me know if you have other questions!KThttps://www.blogger.com/profile/06293339180041871039noreply@blogger.comtag:blogger.com,1999:blog-745242019795016761.post-51502705464294209992008-08-12T12:28:00.000-04:002008-08-12T12:28:00.000-04:00What you do after you chop veggies and herbs? How ...What you do after you chop veggies and herbs? How much olive oil you use ? how much vinegar? Do you apply heat to the ingredients?Anonymousnoreply@blogger.com