Tapenade From The Silver Palate Cookbook Recipes

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TAPENADE FROM THE SILVER PALATE COOKBOOK



Tapenade from the Silver Palate Cookbook image

Had this tonight at a friend's BBQ and thought I'd share. It was great! Thanks Tony and Lori. I had it without the mayo added. Very tasty on crackers. Note: If fresh basil is not available, substitute 1 cup fresh parsley leaves and 2 tsp dried basil.

Provided by Oolala

Categories     Spreads

Time 7m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup imported black kalamata olive, pitted, can use Alfonso
1/4 cup imported green Sicilian olives, pitted
4 anchovy fillets
1 garlic clove
2 tablespoons capers, drained
2 tablespoons tuna packed in oil, drained
1 tablespoon lemon juice
1 cup fresh basil leaf, rinsed and patted dry
1/4 cup extra virgin olive oil
1/4 cup mayonnaise (optional)

Steps:

  • Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
  • With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
  • Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.5, Cholesterol 2.8, Sodium 291.6, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 2

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