Tapanade (Black Olive Paste)

Recipe Ingredients

6		Anchovy fillets
		Milk - for soaking
2 tablespoons	30ml	Anchovy paste
1 cup	237ml	Pitted Gaeta, Calamata or black olives
1/4 cup	36g / 1.3oz	Capers - roughly chopped
3 tablespoons	45ml	Dijon mustard
3 tablespoons	45ml	Red wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Red onion - roughly chopped (small)

Recipe Instructions

Soak the anchovy fillets in milk overnight. Pat dry with paper towels.

In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped.

This recipe yields 2 cups.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5670) - from the TV FOOD NETWORK

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