Tapenade dip

Yield: 6 servings

Measure Ingredient
½ (45g) can drained anchovy fillets
1 tablespoon Drained capers
12 Pimento-stuffed green olives
½ teaspoon Seasoned pepper
⅓ cup Olive oil
1 Egg yolk

Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined. Add egg yolk, blend until just combined. Add remaining oil in thin stream while the motor is operating. Refrigerate until served. Good with fresh vegetable sticks.

Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda Davis

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