Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 anchovy fillets, soaked in milk overnight -- patted dry
2 tablespoons anchovy paste
1 cup pitted olives (Gaeta, Calamata or black)
1/4 cup capers -- roughly chopped
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 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.
