Olive tapenade

Recipe from: 8/3/2000 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 1
    can anchovy fish fillets
  • 250
    ml
    calamata olives, stoned and finely chopped
  • 65
    ml
    capers, coarsely chopped
  • 65
    ml
    fresh parsley, finely chopped
  • 45
    ml
    fresh basil, finely chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    prepared mustard
  • 15
    ml
    lemon juice
  • 125
    ml
    olive oil
 

Method

 
Place all the ingredients in a food processor and process until smooth. Makes 250 ml (1 c) tapenade.
 

Read more on: fruit
 

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