FoodRecipesCondiments
tapenade
2 garlic cloves 1/2 tsp. dried rosemary
1 oz. anchovies (6 fillets) 1/2 tsp. oregano
1 1/2 cups pitted Kalamata olives 1/4 c. olive oil
3 Tbsp. drained capers salt & pepper to taste
Place all ingredients in food processor & pulsate until coarsely ground.
Transfer to ramekin & serve with bread or crackers. Makes about 1
cup. Lasts about 2 weeks refrigerated.