Tapenade from the Silver Palate Cookbook |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Had this tonight at a friend's BBQ and thought I'd share. It was great! Thanks Tony and Lori. I had it without the mayo added. Very tasty on crackers. Note: If fresh basil is not available, substitute 1 cup fresh parsley leaves and 2 tsp dried basil. Ingredients:
1/2 cup imported black kalamata olive, pitted, can use alfonso |
1/4 cup imported green sicilian olives, pitted |
4 anchovy fillets |
1 garlic clove |
2 tablespoons capers, drained |
2 tablespoons tuna packed in oil, drained |
1 tablespoon lemon juice |
1 cup fresh basil leaf, rinsed and patted dry |
1/4 cup extra virgin olive oil |
1/4 cup mayonnaise (optional) |
Directions:
1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
3. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
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