Yield: 1 Servings
|½ cup||Nicoise olives, pitted|
|6 \N||Anchovy fillets cleaned, rinsed & drained|
|1 \N||Garlic clove peeled and crushed|
|1 \N||Lemon, juiced|
|4 tablespoons||Olive oil|
|\N \N||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