| 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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