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Black olive Tapenade

1 Can Tuna (6 to 8 oz.)
1 can Anchovies (2 to 3 oz.)
2 cloves garlic
4 oz. Stoned Black olives
Grating of Black Pepper (no salt)
4 oz. Olive oil

Put all the ingredients (except the oil) into a food processor and pulse until coarsely chopped but not pureed.
Continue pulsing while you add the oil a tablespoon at a time.
Scrape out and keep in a jar in the fridge.
This is a delicious dip for crackers or raw vegetables.
Spread on crisp toast it is an excellent appetiser.
Served with hard boiled eggs it is the classic "Oeufs Dur Tapenade"
Mixed with a little mayonnaise it makes a garnish for fried fish
When thinned down with a little water it makes a great pasta sauce.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef