| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Pitted black olives, Calamata |
| 1 | Clove garlic, finely chopped | |
| 1 | tb | Capers, drained |
| 1/4 | c | Olive oil |
| Loaf french bread, or Italian |
INSTRUCTIONS
PREPARATION: In a food processor, combine pitted olives, garlic and capers and process briefly to blend. With motor running, slowly add olive oil through feed tube and process until well blended, but with a little texture. Transfer to a bowl, cover tightly. Can be prepared several days ahead. Slice bread into 1/4 inch slices and toast in 400 degree oven about 1 min per side. Serve as appetizer or as a "crouton" with salad course. Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <ldyspark@buffnet.net>
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