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Tapenade Dip

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Ingredients
  Imported black olives 1⁄2 Cup (8 tbs), pitted (Alfonso Or Kalamata)
  Green olives 1⁄4 Cup (4 tbs), pitted (Sicilian)
  Anchovy fillets 4
  Garlic 1 Clove (5 gm)
  Capers 2 Tablespoon (Drained)
  Tuna 2 Tablespoon (Drained)
  Lemon juice 1 Tablespoon
  Basil leaves 1 Cup (16 tbs), rinsed and patted
  Olive oil 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
Directions

Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in the bowl of a food processor fitted with a steel blade.
Process until smooth.
With the motor still running, dribble in the oil to make a thick, fluffy sauce.
For a lighter sauce, ideal for raw vegetables, blend in the mayonnaise.
Taste, and correct seasoning.
Scrape dip into a bowl and cover.
Refrigerate until ready to serve.
Tapenade will keep, refrigerated, for 1 week

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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