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Tapenade


1 cup black olives, drained and finely chopped
1 tablespoon capers, drained and chopped
1 tablespoon anchovies-rinsed and chopped
Juice of 1 lemon
2 tablespoon olive oil-plus extra for drizzling
1 tablespoon finely minced shallot
1/2 tablespoon minced garlic
Salt to taste
Freshly ground black pepper

In work bowl of food processor, combine olives, capers, anchovies, lemon juice, olive oil, shallots and garlic. Pulse on and off several times to thoroughly mix, but not puree ingredients. Taste and adjust seasonings with salt and pepper. Serve on toasted French bread and drizzle with additional olive oil.

Makes about 1 1/2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.