Olive Tapenade

Submitted by admin on Wed, 04/14/2010 - 11:34
Legacy ID: 
1446
Category: 
Dips, Sauces, Dressings
Directions: 

This intense, salty dip or spread is dramatic in color as well as flavor.3/4 cup imported black olives, pitted6 anchovy fillets1 garlic clove2 teaspoons capers2 tablespoons oil-packed tuna, drained1 tablespoon fresh lemon juice1 cup fresh parsley leaves1/4 cup fruity olive oilCombine all ingredients except oil in bowl of a food processor, and process until smooth. With motor still running, slowly pour in the oil to make a creamy dipping sauce.--From Silver Palate Cookbook, by Julee Rosso and Sheila Lukins, Workman Publishing, New York