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Tapenade Nigoise


1 1/2 cups black olives, pitted
3 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon pepper
2 tablespoons anchovy paste
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
toasted baguette, sliced

In a blender or food processor, combine olives, parsley, garlic, pepper, anchovy paste, capers and mustard. Blend well. With machine running, drizzle in lemon juice and olive oil. Taste and adjust seasoning if necessary, but you probably won't need more salt. To serve, spread generously on slices of toasted baguette. Offer a dish of celery with it.

Makes about 2 cups.

NOTE:
Keeps well in refrigerator for a week or frozen for 3 months.




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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.