Tapanade (Black Olive Paste) |
Course : Seasonings
Serves: 2 cups |
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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 |
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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.
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Nutritional Information:
1164 Calories (kcal); 117g Total Fat; (89% calories from fat); 18g Protein; 14g Carbohydrate; 20mg Cholesterol; 1757mg Sodium |
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