Anchovy fillets, soaked in milk overnight, patted dry
2 Esslöffel
anchovy paste
1 Tasse
Pitted olives (Gaeta, Calamata or black)
1/4 Tasse
capers roughly chopped
3 Esslöffel
dijon mustard
3 Esslöffel
red wine vinegar
1/2 Tasse
olive oil extra virgin
1/2 klein
Red Onion roughly chopped
die Zubereitung:
In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated several weeks, well wrapped.
