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.