{"id":9411,"date":"2024-05-18T08:58:40","date_gmt":"2024-05-18T05:58:40","guid":{"rendered":"https:\/\/andrestover.com\/?p=9411"},"modified":"2024-05-18T08:58:41","modified_gmt":"2024-05-18T05:58:41","slug":"tapenade","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/tapenade\/","title":{"rendered":"Tapenade"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Tegemist on L\u00f5una Prantsusmaa Provence regiooni leivam\u00e4\u00e4rdega, mis sisaldab purustatud musti oliive, kappareid, oliivi\u00f5li, sageli soolatud an\u0161ooviseid, sidrunimahla. Komponendid purustatakse peaaegu homogeensek, vahel j\u00e4etakse ka suuremat\u00fckiliseks. See s\u00f5ltub toidu valmistajast.<br>Selle roa sarnaseid variante valmistati selles regioonis juba peaaegu 2000 aastat tagasi.<br>Eriti rustikaalse variandi sellest otidust saab siis kui seda teha kasutades uhmrit ja nuia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Tapemade_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9412\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Tapemade_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Tapemade_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Tapemade_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/05\/Tapemade_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 15-20 minutit<br>Tase: Lihtne<br>Kogus: Neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>200 g purk musti oliive. Parim Tapenade tuleb siis kui kasutada kividega oliive, aga sellise variandi valmistamine on ajakulukam.<br>3 spl kappareid<br>2-3 soolatud an\u0161oovisefileed<br>Umbes 30 ml hea kvaliteediga k\u00fclmpressi oliivi\u00f5li<br>Umbes 1 spl v\u00e4rsket sidrunimahla<br>V\u00e4rskelt jahvatatud musta pipart maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vala elektripurustajasse mustad oliivid, kapparid, an\u0161oovisefileed, oliivi\u00f5li, sidruni mahl ning purusta k\u00f5ik \u00fchtlaseks v\u00f5i seni kuni m\u00e4\u00e4re tundub olevat sobilik.<\/li>\n\n\n\n<li>Maitsesta musta pipraga ja sega hulka v\u00e4rske sidrunimahl. Kuna an\u0161oovised on soolased, siis ilmselt ei ole soola vaja eraldi lisada.<br>Kasuta m\u00e4\u00e4ret hea leiva peal v\u00f5i aedviljade ja liha juures k\u00f5rvalroana.<br>Valmis!!<\/li>\n<\/ol>\n<div id=\"themify_builder_content-9411\" data-postid=\"9411\" class=\"themify_builder_content themify_builder_content-9411 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Tegemist on L\u00f5una Prantsusmaa Provence regiooni leivam\u00e4\u00e4rdega, mis sisaldab purustatud musti oliive, kappareid, oliivi\u00f5li, sageli soolatud an\u0161ooviseid, sidrunimahla. Komponendid purustatakse peaaegu homogeensek, vahel j\u00e4etakse ka suuremat\u00fckiliseks. See s\u00f5ltub toidu valmistajast.Selle roa sarnaseid variante valmistati selles regioonis juba peaaegu 2000 aastat tagasi.Eriti rustikaalse variandi sellest otidust saab siis kui seda teha kasutades uhmrit ja nuia. Valmistamise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9413,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[323,19],"tags":[598,124,553,365,432],"class_list":["post-9411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maarded-ja-dipid","category-rahvustoidud","tag-anchovy","tag-mustad-oliivid","tag-capres","tag-french","tag-black-olives","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=9411"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9411\/revisions"}],"predecessor-version":[{"id":9429,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9411\/revisions\/9429"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9413"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}