Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     anchovy fillets
                        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