Sunday, January 24, 2010

Olive Tapenade

Really good on toasted ciabatta bread or crackers, you can use a mixture of black and green olives. However better quality olives yield a better result.

1/2 cup ripe calamata olives pittes
2 tbs capers drained
2 anchovie filet
2 cloves garlic peeled
2 tbs extra virgin oil
1 tsp fresh lemon juice
pepper to taste

12 slices toasted ciabatta bread or french

Chope all ingredients finely and mix well. Food processer makes quick work here

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