Tapenade

Recipe Ingredients

1 cup	146g / 5.1oz	Black olives - chopped
1 tablespoon	15ml	Capers - chopped
1 tablespoon	15ml	Anchovies - rinsed and chopped
		Juice of 1 lemon
2 tablespoons	30ml	Olive oil - plus extra for
		Drizzling
1 tablespoon	15ml	Finely-minced shallot
1/2 tablespoon	7.5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
8		French bread - toasted for croutons

Recipe Instructions

In work bowl of food processor combine olives, capers, anchovies, lemon juice, olive oil, shallot and garlic. Pulse on and off several times to thoroughly mix, but not puree ingredients. Taste and adjust seasonings with salt and pepper. Serve on croutons, drizzled with olive oil.

This recipe yields about 1 1/2 cups.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-088 broadcast 12-27-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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