Recipe for Tapenade (Provencal Olive and Caper Paste)

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Yield:

Ingredients:

Amount	Ingredient
225 gm	black olive stoned (about 175g ready stoned)
2 tbl	capers strained and rinsed
1 clv	garlic peeled and chopped
3 x	anchovy fillets choped
2 tbl	lemon juice
	freshly ground black pepper
2 tbl	olive oil

Instructions:

Instructions: Place all the ingredients except oil and herbs in a food processor and blend until smooth.

With the machine still running slowly add the olive oil.

When 2 tablespoons has been added taste and add a little more if necessary for a spreading consistency.

Cover and chill.

Serve chilled with the herbs sprinkled on top and accompanied by warm toast.

Serves 6

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