Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Nicoise olives, pitted - peeled and crushed
6 Anchovy fillets 1 Lemon, juiced
- cleaned, rinsed and drained 4 tb Olive oil
1 1/2 tb Capers Freshly ground pepper
1 Garlic clove 2 tb Fresh basil, minced

Tapenade is a wonderful olive sauce from the south of France. It is
delicious on French bread or with crudites and can also make a
delicious sauce for grilled meats and fish.

PLACE EVERYTHING IN A BLENDER except the basil and blend on high
speed. Add more olive oil if too thick. Pour into a bowl and stir in
the basil. This will keep for 10 days.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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