Tapanade (black olive paste)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Anchovy fillets | |
| Milk; for soaking | ||
| 2 | tablespoons | Anchovy paste |
| 1 | cup | Pitted gaeta; calamata or black |
| ; 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 |
Directions
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
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