Tapenade
A cold dip with pita or crackers or sauce for pasta
Equipment
- 1 food processor
Ingredients
- 2 buds garlic
- 1 cup parsley, leaves only, packed, then chopped in processor.
- 1/2 cup green olives
- 1 cup Kalamata olives, or Niçoise olives
- 2 oz. anchovies in oil
- 2 TBLS capers, with liquid
- 2 TBLS lemon juice
- 1 TBLS dry basil
- 1/2 cup green olive oil
- 1/2 cup mayonaise
Instructions
- Process the garlic and parsley until fine.Add all the other ingredients EXCEPT the olive oil and mayonnaise.Blend together then add the olive oil while the processor is still running.Add the mayonnaise and just blend for a few seconds.Serve as a cool dip with pita or crackers, or hot over pasta.
Notes
You can use tuna instead of anchovies, or try some of both if you want more of a seafood taste. Myra originally used both but changed the recipe later on to only add the anchovies