LOCATION: Recipes >> Dips >> Tapenade 14
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Tapenade 14
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Tapenade (olive paste)
1 bunch fresh parsley
1 lb mixed olives ( black, green)
2 oz well-drained anchovy filets or less
2 Tbs capers
2 large peeled cloves garlic
juice from one fresh lemon
extra virgin olive oil as needed
fresh grated black pepper
Pit olives. In food processor place all ingredients except oil and
lemon. Process into a thick paste. Blend in lemon juice and olive
oil to taste. Season with fresh grated black pepper. Serve as a
spread with bread such as sourdough or a dip with vegetable
crudites. Store leftovers refrigerated.May be may a few days in
advance. Yield: 1 to 1 1/2 cups.
Note: variations in the recipe: add a dash of cognac if desired,
or mix in some drained albacore tuna instead of the anchovies.
Garnish with a sprinkle of hard boiled egg and some fresh basil
leaves if desired.
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