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RECIPE: Canning Olive Tapanade?

Posted by pam225 (My Page) on
Sun, Nov 1, 09 at 15:53


A good friend of mine is planning to make an olive tapanade for holiday gifts. Ingredients include green olives, black olives, sweet peppers, hot peppers, artichoke hearts, and seasoning. Most ingredients are already brined -- olives, artichokes. I'm not sure if she is using fresh or canned peppers.

We have searched the internet and could not find out how to preserve these? Normally she just makes the tapanade - no cooking involved. Can someone explain how we should do this for gifts? Can she make the product raw (no cooking) and then hot can them in the canning pot?


Havertown, PA

Follow-Up Postings:

RE: RECIPE: Canning Olive Tapanade?

Best to ask this at the Harvest Forum - lots of good canning experts there!

Here is a link that might be useful: The Harvest Forum on the Garden Web

RE: RECIPE: Canning Olive Tapanade?

I looked through all of my canning books and could only find recommendations for refrigerating or freezing olive tapenade. No trusted sources that I could find had instructions for home canning.

Bummer :-(

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