Recipe Archives->Dips->Tapenade 01

Tapenade Dip

1/2 c imported black olives (Alfonos or Kalamata), pitted
1/4 c imported green olives (Sicilian), pitted
4 anchovy fillets
1 garlic clove
2 Tbsp capers, thoroughly drained
2 Tbsp oil-packed tuna, drained
1 Tbsp lemon juice
1 c fresh basil leaves, rinsed and patted dry, or more to taste
1/4 c best-quality olive oil
1/4 c Homemade Mayonnaise (optional)

Combine black and green olives, anchovy fillets, garlic, capers,
tuna, lemon juice and basil in the bowl of a food processor fitted
with a steel blade.  Process until smooth.

With the motor still running, dribble in the oil to make a thick,
fluffy sauce.  For a lighter sauce, ideal for raw vegetables, blend
in the mayonnaise.

Taste, and correct seasoning.  Scrape dip into a bowl and cover.
Refrigerate until ready to serve.  Tapenade will keep, refrigerated,
for 1 week.

About 1 1/2 cups

Stuff it into sun-ripened tomatoes, hard-cooked eggs, or grilled
baby eggplants.  Thin it slightly and offer it as a dip for crudites,
or toss it with cold pasta.

Printable version: tapenade01.txt.