Tapenade (Olive Spread)


 

Ingredients:
20 oil cured black olives (be creative -- pick your favorite olive!)
2 medium garlic cloves, minced
2 tablespoons well drained capers
2 anchovy fillets, drained
2 tsp. Dijon mustard
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 tsp. cayenne
1/2 cup olive oil

Directions:
Place olives on a cutting board.  Using the back of a heavy cleaver, smash them and remove the pits.  Combine all ingredients except the olive oil in a blender or food processor.  Puree, using a spatula to scrape the sides.  Add the olive oil and refrigerate in an airtight container.  Serve with crackers or baguettes.   Tapenade can also be used to flavor chicken or fish.

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