Name: Green Olive Tapenade
Ingredients: 1 Jar cured pitted green olives; well drained; ; (10-ounce); 1 cn Anchovy fillets; well drained; ; (2-ounce); 2 lg Garlic cloves; 1 ts Drained capers; 1/4 c Olive oil; 1 1/2 ts Fresh lemon juice; 1/8 ts Cayenne pepper; Toasted bread slices

CATEGORY	CUISINE	TAG	YIELD
		July 1993	1	servings

INGREDIENTS

1		Jar cured pitted green olives; well drained
		; (10-ounce)
1	cn	Anchovy fillets; well drained
		; (2-ounce)
2	lg	Garlic cloves
1	ts	Drained capers
1/4	c	Olive oil
1 1/2	ts	Fresh lemon juice
1/8	ts	Cayenne pepper
		Toasted bread slices

INSTRUCTIONS

Combine olives, anchovies, garlic and capers in processor and puree until
smooth. With machine running, slowly add oil and process until mixture
resembles smooth paste, occasionally scraping down sides of work bowl. Mix
in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1
week ahead. Cover and refrigerate.) Serve tapenade with toasted bread
slices.
Makes about 1 1/3 cups.
Bon Appetit July 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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