- About 2c pitted black olives
- About 2tbsp capers
- About 1tsp garlic powder
- about 2tsp anchovy paste
- 2tbsp olive oil
- about 1tbsp dried basil
- salt and pepper to taste
As you can tell, this is a very scientific recipe. I'm including it because it was slightly different from our previous tapenade, but just as successful. Anyway, just throw everything in a cuisinart and blend with olive oil drizzling in. Cover and refrigerate for at least an hour.
Thoughts: This was pretty great. Very successful. I don't have much to say about it.
Disaster Index: 1/10
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