Name: Tapenade
Ingredients: 1 c Kalamata or nicoise olives; 1 Garlic clove; peeled; 1 tb Capers; rinsed, drained; 3 Oil cured anchovies; Zest of 1/2 lemon; Freshly-ground black pepper; to taste; 1 ts Dijon mustard; (optional); 2 tb Chopped parsley; (optional); 1 tb Olive oil -; (to 2 tbspns); 1 Baguette

There can be no doubt whatever that the Spirit calls no person to do what the Word dictated by him, forbids. The Spirit cannot contradict himself. No human being is entitled to advance a specific call of the Spirit for him individually to do or teach something contrary to or beside the Scriptures previously given to the church… Hence, when a woman preacher professes to have felt this call that the Word distinctly precludes from the work…although we may ascribe her mistake to an amiable zeal, yet we absolutely know she is mistaken; she has confounded a human impulse with the Spirit’s calling.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
			1	servings

INGREDIENTS

1	c	Kalamata or nicoise olives
1		Garlic clove; peeled
1	tb	Capers; rinsed, drained
3		Oil cured anchovies
		Zest of 1/2 lemon
		Freshly-ground black pepper; to taste
1	ts	Dijon mustard; (optional)
2	tb	Chopped parsley; (optional)
1	tb	Olive oil -; (to 2 tbspns)
1		Baguette

INSTRUCTIONS

Pit olives. Coarsely chop olives, garlic, capers, anchovies, and lemon zest
on parchment covered cutting board. Place chopped mixture in a bowl. Add
pepper, mustard, parsley, and stir in enough olive oil to bind the mixture
together. Serve on baguette that has been sliced into rounds and toasted.
Makes 1 cup.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup"
Per serving: 1255 Calories (kcal); 14g Total Fat; (10% calories from fat);
41g Protein; 237g Carbohydrate; 0mg Cholesterol; 2907mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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