Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Anchovy fillets, soaked in milk overnight, patted dry |
| 2 tablespoons | Anchovy paste |
| 1 cup | Pitted olives (Gaeta, Calamata or black) |
| 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 |
In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated several weeks, well wrapped.
Yield: 2 cups Posted to MC-Recipe Digest V1 # Recipe by: Molto Mario
From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)