TAPENADE
1 clove garlic, chopped
1 ¾-cup whole, pitted kalamata olives
1 (2-oz.) can anchovy fillets, rinsed
2 tbsp. capers
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary and lemon juice
4 tbsp. olive oil
Combine garlic, olives, anchovies, capers, thyme, and rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender as you are blending the ingredients together. Blend until a paste is formed.
Yield: 6 servings.
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