electronic Gourmet Guide

Tapenade, Olive and Anchovy Dip




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.


This page modified February 2007