Tapanade (Black Olive Paste)

Course : Italian
Serves: 2 cups
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6 fillets anchovy fillets
1 Cup 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 / Directions:

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

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