6 Aug 2010
|Pitted olives||2⁄3 Pound (Calamata / Nicoise Olives)|
|Anchovy fillets,||6 , washed and patted dry|
|Small capers||1⁄4 Cup (4 tbs)|
|Olive oil||6 Tablespoon (Good Quality)|
|Freshly ground pepper||To Taste|
|Hot mustard||1⁄2 Teaspoon|
|Fresh cilantro||1 Teaspoon, chopped|
In food processor whirl together the olives, anchovies, and capers until combined.
Add the oil, lemon juice, pepper from 6 full turns of the mill, mustard, and cilantro.
Lauberge's Tapenade Recipe