Tapenade From The Silver Palate Cookbook

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 1/2 cup imported black kalamata olive, pitted, can use alfonso
• 1/4 cup imported green sicilian olives, pitted
• 4 anchovy fillets
• 1 garlic clove
• 2 tablespoons capers, drained
• 2 tablespoons tuna packed in oil, drained
• 1 tablespoon lemon juice
• 1 cup fresh basil leaf, rinsed and patted dry
• 1/4 cup extra virgin olive oil
• 1/4 cup mayonnaise (optional)

Recipe

• 1 combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. process until smooth.
• 2 with motor running, dribble in the oil to make a thick, fluffy sauce. for a lighter sauce, blend in the mayonnaise.
• 3 taste, and correct seasoning. refrigerate until ready to serve. will keep, refrigerated, for 1 week.