For more than a generation, families and friends have been going to The Old Spaghetti Factory to enjoy its delicious food, charming atmosphere and friendly service. The company invites patrons to dine among old world antiques collected from around the world, while savoring perfectly cooked pasta and spaghetti sauces, freshly made using only the finest ingredients. The company is dedicated to providing a relaxing, enjoyable, memorable and satisfying dining experience in warm surroundings that will not cost a lot of money.
Old Spaghetti Factory Recipe
Makes 7 1/2 Cup Servings
1 1/2 cups pitted kalamata olives
2 1/2cups pitted medium black olives
1 tablespoon fresh garlic, chopped
1/4 cup capers
1/2 teaspoon dried whole thyme
1/2 teaspoon dried crushed oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup extra virgin olive oil
2 tablespoons real lemon juice
1 loaf rustic Italian bread
To make Tapenade: Add the kalamata and black olives, garlic, capers, thyme, oregano, pepper, salt, extra virgin olive oil and lemon juice to the food processor. Mix until smooth (about 20-seconds) Turn off the processor; remove the blade and use a rubber spatula to empty the olive tapenade into a quart container.
Cover and refrigerate.
To make Bruschetta: Mix 4 tablespoons extra virgin olive oil with 1-teaspoon chopped garlic. Cut 4 slices of bread. Brush the olive oil/garlic mixture on both sides of the slices of rustic Italian bread. Place on a Panini grill and cook to golden brown, a toaster or broiler can also be used. Cut each slice in half.
Bruschetta bread can be served hot or cold.
To Serve: Place a 1/2 cup portion of olive tapenade mix in a bowl. Place 1 teaspoon of roasted red peppers on top of the mix. Sprinkle a pinch of lemon zest over all. Place the bowl of olive tapenade on a platter. Arrange 4 pieces of bruschetta on each side of the bowl of tapenade.