Tapenade

Recipe from


Ingredients

1 (6-ounce) jar pitted kalamata olives, drained
1 anchovy fillet, rinsed
2 garlic cloves, chopped
1 small shallot, chopped
1 teaspoon capers, drained
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Assorted crackers (optional)
Fresh raw vegetables (optional)

Preparation

Pulse first 5 ingredients in a food processor 4 or 5 times or until finely chopped. Stir in olive oil and lemon juice until blended; stir in parsley. Serve with crackers and vegetables, if desired.

Note:

September 2004