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| TAPENADE | |
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3/4 cup pitted black olives 3 tbsp. capers, drained 1/4 cup anchovy fillets 2 garlic cloves, peeled and sprout removed 1/2 cup olive oil 1 tbsp. lemon juice ground black pepper 1. Place the olives, capers, anchovies, and garlic in a food processor and puree at high speed. 2. Add the oil slowly, processing until the tapenade is smooth and thick like mayonnaise. 3. Incorporate the lemon juice and pepper. Serve with raw vegetables, eggs, fish, meat, or toast. | |
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recipe reviews #190867
SueG (New York) says:
I would just like to say for anyone interested, if you make this with green olives you can add a couple spoonfuls of this to browned breadcrumbs for an excellent stuffing for fish. These are the exact ingredient I use for my recipe and it's 1 of my best dishes. I'm going to make this just to use it for that so I don't have to mince and chop anything just add some to buttered (or EVOO) breadcrumbs and saute. I top bluefish filets and bake in oven. Uniquely delicious.
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