Tapenade (prodigy)

Yield: 1 Servings

Measure Ingredient
½ cup Nicoise olives, pitted
6 Anchovy fillets cleaned, rinsed & drained
1½ tablespoon Capers
1 Garlic clove peeled and crushed
1 Lemon, juiced
4 tablespoons Olive oil
Freshly ground pepper
2 tablespoons Fresh basil, minced

Tapenade is a wonderful olive sauce from the south of France. It is delicious on French bread or with crudites and can also make a delicious sauce for grilled meats and fish.

PLACE EVERYTHING IN A BLENDER except the basil and blend on high speed. Add more olive oil if too thick. Pour into a bowl and stir in the basil. This will keep for 10 days.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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