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Tapenade




Source of Recipe


Unknown


List of Ingredients




1 (6 oz.) jar pitted Kalamata olives (about 1-1/2 cups)
1 Tblsp. drained capers
1 Tblsp. white wine vinegar or sherry vinegar
1 tsp. lemon juice
1 clove garlic
1/4 tsp. black pepper
1 tsp. rum (optional)
3 Tblsp. extra-virgin olive oil


Recipe



Pulse first 6 ingredients and, if desired, rum in a blender or food processor 3 or 4 times. Gradually add olive oil, and pulse 3-4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted French baguette slices. Yield: 1 cup.