Tapanade (black olive paste)

Yield: 1 servings

Measure Ingredient
6 \N Anchovy fillets
\N \N Milk; for soaking
2 tablespoons Anchovy paste
1 cup Pitted gaeta; calamata or black
\N \N ; olives
¼ cup Capers; roughly chopped
3 tablespoons Dijon mustard
3 tablespoons Red wine vinegar
½ cup Extra-virgin olive oil
½ small Red onion; roughly chopped

Soak the anchovy fillets in milk overnight. Pat dry with paper towels.

In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped.

This recipe yields 2 cups.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670)

Per serving: 1164 Calories (kcal); 117g Total Fat; (89% calories from fat); 18g Protein; 14g Carbohydrate; 20mg Cholesterol; 1757mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 0 Fruit; 22 Fat; ½ Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.

Similar recipes