Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Nicoise olives, pitted |
| 6 \N | Anchovy fillets cleaned, rinsed & drained |
| 1½ tablespoon | Capers |
| 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