BY HEaTHEr ann Cosimo
PHoToGraPHs From sTriPEs FiLE
90
welcometoeurope
Living abroad exposes you to many culinary delights. Lear
will enable you to keep enjoying them long after your
Here's a start to sampling a taste of your travel
The longer that fruits or vegetables s
I TA LY :
Green
Olive
Tapenade
Ingredients:
2 (5 oz.) Jars Pitted Green olives
2 Tablespoons Toasted Blanched
Almonds
1/2 Cup Extra Virgin olive oil
Salt & Pepper
1 Teaspoon Dried oregano
Cooking by CoCooking by Co
F r e e T I M e
Preparation:
Drain the olives and combine with the
rest of the ingredients and process
until you have a coarse puree. Store in
the refrigerator in a tightly closed jar
with a little additional oil added on top
to retain the color. Bring to room tem-
perature before
using. Serve with
good, crusty
Italian bread.

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