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tapenade dip (sallye)

(1 RATING)
25 Pinches
grandedame avatar
Austin, TX
Updated on Nov 2, 2012

This can be used as a dip or to stuff mushrooms, sun-ripened tomatoes or thin it slightly and toss with cold pasta. From The Silver Palate Cookbook by Julee Ross and Sheila Lukins, still and always two of my favority healthy chefs.

prep time 20 Min
cook time
method No-Cook or Other
yield

Ingredients

  • 1/2 cup imported black olives, pitted
  • 1/4 cup imported green olives, pitted
  • 4 medium anchovy fillets
  • 1 clove garlic
  • 2 tablespoons capers, thoroughly drained
  • 2 tablespoons oil-packed tuna, drained
  • 1 tablespoon lemon juice
  • 1 cup fresh basil leaves, rinsed and patted dry
  • 1/4 cup extra virgin olive oil
  • 1/4 cup mayonnaise (dukes, hellmans or homemade optional)

How To Make tapenade dip (sallye)

  • Step 1
    Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in food processor. Process until smooth
  • Step 2
    With the motor still running, drizzle in the oil then add the mayonnaise and blend until a nice fluffy sauce. Taste and correct seasoning as necessary
  • Step 3
    Scrape dip into a serving bowl and cover. Refrigerate until ready to serve Tapenade will keep refrigerated for up to a week
  • Step 4
    Note: If fresh basil is not available, substitute 1 cup fresh parsley and 2 teaspoons dried basil. Good served with pita chips, individual leaves of endive as scoops, or garlic rounds
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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