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A question about a recipe: John Besh's Green Olive Tapenade

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I have a question about the recipe "John Besh's Green Olive Tapenade" from Merrill Stubbs. What type of olives would you suggest using? Also, any veg friendly substitutes for the anchovies or will I lie losing a key aspect of the spread?

asked by ATG117 over 3 years ago
4 answers 25055 views
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Trena Heinrich

Trena is a trusted source on general cooking.

added over 3 years ago

I made this the other day and it's delicious! I was inspired by the photo and used green pitted olives. I'm not sure what kind they were, however I used two different types which were offered at my markets olive bar. I don't think you can go wrong. As for the anchovy replacement, here's a link to a prior discussion on the Food 52 hotline regarding that topic. Here's the link http://food52.com/hotline...

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 3 years ago

Picholines or Lucques.

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Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

Lucques and Picholines are both great options. You might also try Cerignolas.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

My personal favorite for the green ones are Castelvetrano. Cerignolas are great because they are big, fat and easy to pit. Don't forget your capers! Its not tapenade without capers. For me anchovies are an essential component but it's not the most assertive flavor if you use good ones. So buy good ones and not the "pizza anchovies".

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