Black Olive Tapenade
|8 ozs black olives|
|2 and 1/2 tbs capers|
|5 anchovy fillets, rinsed and chopped|
|2 garlic cloves, crushed|
|1/4 cup extra virgin olive oil|
|1 baguette loaf|
|grilled tomato slices|
- Pit and chop the olives.
- Place in a food processor with the capers, anchovies and garlic. Blend until smooth.
- Add the olive oil gradually until the mixture reaches spreadable consistency .
- Slice and toast the baguette, spread with the tapenade and serve with grilled tomato slices.