Ingredients:
 | 1 1/2 cups of large black olives |
| 4 ounces of canned anchovy fillets |
| 1 1/2 tablespoons of capers |
| 1 1/4 cups of olive oil |
| Juice of 1 lemon |
| Salt and pepper to taste |
Prepares 3 cups of
Tapenade |
Directions:
| Pit (stone), the olives, then put them into a food
processor or blender with the anchovies and capers. Blend into a
smooth cream. |
| Pour and scrape the mixture into a small bowl.
Gradually beat in the olive oil as if making mayonnaise, adding a few
drops of lemon juice from time to to time. |
| Season with salt and pepper to taste. |
| Cover and keep in a cool place, in a tight sealed
container, until ready to serve. |
| Serve as a dip, or spread on small savory crackers
or French bread and sprinkle with a few more drops of lemon juice. |
|