Olive Tapenade

"This is an adopted recipe. I'd also probably up the anchovy quotient, but I'm a freak that way. Don't use dried basil or parsley! It would be better just to leave it out. I also took out the addition of salt, since olives and anchovies have quite a lot of that."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
7
Yields:
2 cups of dip
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Chop and mash the anchovies on a cutting board.
  • Put them into a bowl and mix with the olives and worcestershire sauce.
  • Blend in the olive oil and add all the rest of the ingredients, blending well.
  • Cover with olive oil and plastic wrap, and chill.
  • Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Had this for a party - it was a big hit! Very good with crackers!
     
  2. I found that the mayo was a little too much so used olive oil next time .
     
Advertisement

RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes