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Olive Tapenade

Preparation Time: 10 Minutes

21/2 CUPS (300g) seeded black olives
4 anchovy fillets (5g), drained
1 tablespoon capers
1 clove garlic, crushed
1/4 CUP (6OmL) extra virgin olive oil
1- Blend or process olives, anchovies, capers and garlic until finely chopped. With motor operating, gradually add oil. Process until combined.
2- Serve tapenade on toasted Italian bread,

tapenade can be made a day ahead; bread is best toasted just before serving
store keep tapenade, covered, in refrigerator
freeze not suitable
per tablespoon 139 fat; 58OkJ

@mail me: E-mail Mazen Khoury