Tapenade Dip
- 1/2 (45g) can drained anchovy
- -fillets
- 1 tb Drained capers
- 12 Pimento-stuffed green olives
- 1/2 ts Seasoned pepper
- 1/3 c Olive oil
- 1 Egg yolk
Blend or process anchovies, capers, olives, seasoned pepper and 2
tablespoons of the oil until well combined. Add egg yolk, blend until just
combined. Add remaining oil in thin stream while the motor is operating.
Refrigerate until served. Good with fresh vegetable sticks.
Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda
Davis
tablespoons of the oil until well combined. Add egg yolk, blend until just
combined. Add remaining oil in thin stream while the motor is operating.
Refrigerate until served. Good with fresh vegetable sticks.
Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda
Davis
