Serves: 5
Total Calories: 109
Yield: 2 Cups
1. Place the anchovies in a colander, and rinse to eliminate the excess salt. Pat dry with paper towels.
2. Place the anchovies, olives, and capers in a food processor or blender, and process until nicely puréed.
3. Add the olive oil to the olive mixture a little at a time, until the tapenade becomes smooth and creamy. If you prefer a looser consistency, add a little extra oil.
4. Serve at room temperature with warm crusty French bread.
This Old-Style French Tapenade recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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