Green olive tapenade

Yield: 1 servings

Measure Ingredient
1 Jar cured pitted green olives; well drained
; (10-ounce)
1 can Anchovy fillets; well drained
; (2-ounce)
2 larges Garlic cloves
1 teaspoon Drained capers
¼ cup Olive oil
1½ teaspoon Fresh lemon juice
⅛ teaspoon Cayenne pepper
Toasted bread slices

Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.

Makes about 1⅓ cups.

Bon Appetit July 1993

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