Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 I had to Google to learn what Tapenade was! :-) Looks to me like keeping the pieces chunky isn't as important in a Tapenade, and I think that the wet blade would do a better job. Just blend at a variable speed that doesn't liquify everything! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 23, 2012, at 1:14 PM, mirthfullady wrote: Aloha, I remember a whole back someone (Lea Ann?) saying that she used the vitamix dry container for salsa. Does that mean I should use it for tapenade? Thanks in advance, mirthfullady Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2012 Report Share Posted March 23, 2012 I make it in the wet container. We love tapenade, both with green or black olives. (not those canned black olives though <yuk> Sent from my iPadHDOn Mar 23, 2012, at 1:18 PM, Lea Ann Savage <lsavage@...> wrote: I had to Google to learn what Tapenade was! :-) Looks to me like keeping the pieces chunky isn't as important in a Tapenade, and I think that the wet blade would do a better job. Just blend at a variable speed that doesn't liquify everything! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 23, 2012, at 1:14 PM, mirthfullady wrote: Aloha, I remember a whole back someone (Lea Ann?) saying that she used the vitamix dry container for salsa. Does that mean I should use it for tapenade? Thanks in advance, mirthfullady Quote Link to comment Share on other sites More sharing options...
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