February – Tapenade

February – Tapenade

Tapenade

Ingredients

 

4 rinsed anchovy filets

1/2 c. pitted Kalamata olives

3 T. minced capers

1 T. Dijon mustard

1/4 c. Odelay Extra Virgin Olive Oil

Directions

In a blender or food processor, pulse all ingredients (except Olive Oil). Slowly drizzle in Odelay Extra Virgin Olive Oil until combined. If too thick, drizzle more olive oil. Service with fresh, sliced french bread or thin water crackers.

Serves 6