Email to Anna Cilluffo      

Recipe Categories: cilly1's HOME PAGEALCOHOLICBEVERAGES APPETIZERS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST BROWNIES CAKES CAKESandPIES CANDY CANNING CASSEROLES CHEESECAKES COOKIES COPYCAT CROCKPOT CUPCAKES DESSERTS DIPS DONUTS ETHNIC FISHandSEAFOOD FROSTING ICECREAM IMPOSSIBLEPIES MARINADES MISCELLANEOUS MUFFINS MYCHRISTMASRECIPES PASTA PASTRIES PIES PIZZA PORK POULTRY PUDDINGSCUSTARDS QUICHE QUICKBREADS RICE ROLLS RUBS SALADandDRESSING SAUCES SCONES SIDEDISH SNACKS SOUPSandSTEWS SPREADS Substitutions VEGETABLES WEIGHTWATCHERS

BLACK OLIVE TAPENADE




Source of Recipe


A MAGAZINE


List of Ingredients




1/4 C. PITTED KALAMATA OLIVES
1/4 C. CANNED WHITE BEANS, RINSED & DRAINED
1 TSP. CAPERS, RINSED & DRAINED
1 MEDIUM CLOVE GARLIC, CHOPPED
2 TSP. CHOPPED ONION
1 TBSP. FRESH LEMON JUICE
1 TSP. OLIVE OIL


Recipe



IN FOOD PROCESSOR PUT OLIVES, BEANS, CAPERS, GARLIC
ADN ONION. PROCESS TO DESIRED CONSISTENCY. ADD
LEMON JUICE AND OLIVE OIL, PULSE A FEW TIMES. COVER
AND PUT IN REFRIGERATOR FOR 24 HOURS BEFORE SERVING.
MAKES 3/4 CUP. KEEPS 2 WEEKS IN REFRIGERATOR.