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Green Olive Tapenade
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1/3 cup olive oil
1-1/2 teaspoons lemon juice
2 anchovy fillets
1 garlic clove, peeled
1/4 teaspoon pepper
Dash sugar
Dash salt
2 cups pimiento-stuffed olives
14 slices French bread (1/2 inch thick), toasted
In a food processor, combine the first seven ingredients; cover and process until
smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted
French bread.
Yield: 1-3/4 cups.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |