BLACK OLIVE TAPENADE
Garlic 2 to 3 cloves
Flat leafed parsley 2/1 cup
Fresh basil leaves 2 tablespoon
Black pepper 1 teaspoon
Kalamata olives stoned.2 cups
Capers 1 tablespoon
Anchovy fillets 8
Olive oil 1/3 cup
• Puree all ingredients to a smooth paste in a food processor adding a little more oil if necessary
• Stores in refrigerator for a week
Flat leafed parsley 2/1 cup
Fresh basil leaves 2 tablespoon
Black pepper 1 teaspoon
Kalamata olives stoned.2 cups
Capers 1 tablespoon
Anchovy fillets 8
Olive oil 1/3 cup
• Puree all ingredients to a smooth paste in a food processor adding a little more oil if necessary
• Stores in refrigerator for a week
Labels: Gluten free, Spreads and Dips, Vegan
posted by moonroom at
September 17, 2008
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