Olive Tapenade
Preparation Time: 10 Minutes
| INGREDIENTS 21/2 CUPS (300g) seeded black olives 4 anchovy fillets (5g), drained 1 tablespoon capers 1 clove garlic, crushed 1/4 CUP (6OmL) extra virgin olive oil |
1-
Blend or process olives, anchovies, capers and garlic until finely
chopped. With motor operating, gradually add oil. Process until
combined. 2- Serve tapenade on toasted Italian bread, SERVES 6 tapenade can be made a day ahead; bread is best toasted just before serving store keep tapenade, covered, in refrigerator freeze not suitable per tablespoon 139 fat; 58OkJ |
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