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Tapenade Recipe

Makes about 1 1/2 cups.

INGREDIENTS

  • 1 1/2 cups firmly packed drained niçoise olives (available at specialty foods shops and some supermarkets) or other brine-cured black olives, patted dry
  • 4 flat anchovy fillets
  • 1/4 cup drained chunk light tuna (preferably packed in oil)
  • 3 tablespoons drained bottled capers
  • 3 tablespoons extra-virgin olive oil

    DIRECTIONS

    Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor purée the olives well. Add the anchovies, the tuna, the capers, and the oil and purée the mixture well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d’oeuvre.

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    • This entry was posted by by on Monday, December 24th, 2007 at 12:20 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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