White Anchovy Tapenade
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Credit: Randy Torres, CEC
Sizzle, Fall 2009
Ingredients
1 garlic clove
3 oz. niçoise 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
Instructions
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.
Tags
Appetizer, Seafood, Side, Sizzle
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