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Tapanade (Black Olive Paste)


Course : Italian
Source:
Serves: 2 cups
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Ingredients:


6 fillets anchovy fillets

1 Cup 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 / Directions:


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)

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