Tapanade (Black Olive Paste)
Grrrrrgh!
Course : Seasonings
From: HungryMonster.com
Serves: 2 cups
 

Ingredients:

6 fillets anchovy fillets
2 tablespoons milk -- for soaking
2 tablespoons anchovy paste
1 cup pitted gaeta -- calamata or black olives
1/4 cup capers -- roughly chopped
3 tablespoons dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 small red onion -- roughly chopped
 

Preparation:

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.

 

Nutritional Information:

1164 Calories (kcal); 117g Total Fat; (89% calories from fat); 18g Protein; 14g Carbohydrate; 20mg Cholesterol; 1757mg Sodium