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From: pamsch@webtv.net (PamS)
Newsgroups: rec.food.recipes
Subject: Tapenade
Followup-To: rec.food.cooking
Date: Sat, 22 Jan 2000 12:46:25 -0500 (EST)
Organization: WebTV Subscriber
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Originator: recipes@swcp.com (Patricia Hill)
Xref: swen.emba.uvm.edu rec.food.recipes:39108

I believe this is what you are looking for.

Tapenade

1 1/2 lbs Kalamata olives
3 oz. anchovies
2 t. minced garlic
1/3 cup  capers
1/3 cup  olive oil
Freshly ground pepper
Additional olive oil

Remove pits from olives.  Place anchovies and garlic in food processor
and process to a paste.  Add olives, capers, and olive oil and pulse
until blended but not pureed.  Season with pepper.  Should be made 2-3
days in advance to allow flavors to blend  Place in a glass jar, cover
top with olive oil, cover and refrigerate.  Will keep for a month.

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