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Lauberge's Tapenade

Western.Chefs's picture
Ingredients
  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)
  Lemon juice 1
  Freshly ground pepper To Taste
  Hot mustard 1⁄2 Teaspoon
  Fresh cilantro 1 Teaspoon, chopped
Directions

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.
Mix well.

Recipe Summary

Method: 
Blending
Ingredient: 
Anchovy

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