| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Sauces |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Nicoise olives, pitted |
| 6 |
|
Anchovy fillets cleaned, rinsed & drained |
| 1 1/2 |
tb |
Capers |
| 1 |
|
Garlic clove peeled and crushed |
| 1 |
|
Lemon, juiced |
| 4 |
tb |
Olive oil |
|
|
Freshly ground pepper |
| 2 |
tb |
Fresh basil, minced |
INSTRUCTIONS
Tapenade is a wonderful olive sauce from the south of France. It is
delicious on French bread or with crudites and can also make a delicious
sauce for grilled meats and fish.
PLACE EVERYTHING IN A BLENDER except the basil and blend on high speed. Add
more olive oil if too thick. Pour into a bowl and stir in the basil. This
will keep for 10 days.
Makes 1 Cup
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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