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

• Kebabs*
  • Olive Oil Marinade for Kebabs
  • Beef Kabob with Zucchini and Cherry Tomatoes
  • Chicken Kebab with Pineapple, Corn and Red Peppers
  • Shrimp Kebab with Green Onion and Sweet Potatoes

• Aioli Sauce
• Tapenade Sauce*
• Mayonnaise
• Sauce Vinaigrette
• Warm Dill Mayonnaise
• Cold Poached Salmon with Warm Dill Mayonnaise or Aioli Sauce

• Carrot Cake*
• Apple Nut Cake*

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

 

All About Olives & Olive Oil

 

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

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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