a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet


designed by samyazah developed by basat © 2009
Eastern Mediterranean Tapenade of Chickpeas, Mixed Olives and Sun-dried Tomatoes
From Dano Alexander, Beyoglu, Istanbul, Turkey
As part of Virtual Chef Bites - Open House


• 2 cups black and green olives, pitted
• 4 anchovies, drained
• 1/2 small garlic clove, chopped
• 1/2 cup sun-dried tomatoes
• 1/2 cup chickpeas (canned and drained or pre-soaked, cooked and drained)
• 1 1/2 tablespoons capers, drained
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 lemon, juiced
• pepper


1. Place olives, anchovies, tomatoes, drained chickpeas, garlic and capers in a small food processor. Grind until the mixture is almost smooth. On low speed, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).

2. Place tapenade to a small serving bowl. Stir in 2 teaspoons lemon juice. Season with pepper.