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electronic Gourmet Guide

 

Tapenade, Olive and Anchovy Dip

 

Ingredients

  • 1 3-1/2 oz can anchovies
  • 1 clove garlic—peeled
  • 1/2 lb olives black pitted
  • 2/3 cup capers surfine
  • 1/4 cup extra virgin olive oil

Preparation

Drain the anchovies, and pound them with the garlic and olives, or purée them in a Cuisinart, until you have a smooth creamy paste.

Drizzle in the olive oil.

This can be served on rounds of toast as an hors d'oeuvre or as a dip for cruidites, and is often used as an ingredient in other recipes.

 

Steve's Olive Oil Recipes

About Olive Oil

* These recipes are courtesy of the International Olive Oil Council.

 

All About Olives & Olive Oil

 

© 1996, Steve K. Holzinger. All rights reserved.


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 


 
 

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