Tapenade

Updated 07 Aug 2007 | Dips and Spreads, French

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Makes 1 cup

1/2
lb (approx. 1 cup) black olives, pitted
7-8
whole salted anchovies, rinsed, filleted, and dried (substitute 15 canned anchovy fillets, drained and dried)
3
T drained capers
1-2
cloves garlic, minced (optional)
1/2
cup olive oil
1
t fresh lemon juice

Combine the olives, anchovies, capers, and minced garlic, if desired, in a blender or food processor and mix into a paste. With the machine still running, in a slow stream pour in the olive oil and lemon juice; mix until smooth. Transfer to a tightly lidded jar and refrigerate.

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