White Anchovy Tapenade

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Credit: Randy Torres, CEC
Sizzle, Fall 2009


1 garlic clove
3 oz. ni├žoise olives
3 oz. white anchovies
1 T. capers
1/2 T. thyme
1/2 T. rosemary
lemon juice, to taste
1 T. olive oil
Salt and black pepper, to taste


Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor. With motor running, add olive oil in a stream to form a thick paste. Add salt and pepper to taste.


Appetizer, Seafood, Side, Sizzle

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