Recipe for Tapanade (Black Olive Paste)

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Yield:

Ingredients:

Amount	Ingredient
6 x	Anchovy fillets
	Milk for soaking
2 tbl	Anchovy paste
1 cup	Pitted Gaeta, Calamata or black olives
1/4 cup	Capers roughly chopped
3 tbl	Dijon mustard
3 tbl	Red wine vinegar
1/2 cup	Extra-virgin olive oil

Instructions:

Instructions: 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.

This recipe yields 2 cups.

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