Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    anchovy fillets
                        milk -- for soaking
   2      tablespoons   anchovy paste
   1      cup           pitted gaeta -- calamata or black
                        -- olives
     1/4  cup           capers -- roughly chopped
   3      tablespoons   dijon mustard
   3      tablespoons   red wine vinegar
     1/2  cup           extra-virgin olive oil
     1/2  small         red onion -- roughly chopped

Preparation:

Soak the anchovy fillets in milk overnight. Pat dry with paper towels. In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670)