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from The Taste of Summer by Diane Rossen Worthington

20 oil-cured black olives
2 medium garlic cloves, minced
2 tablespoons capers, well drained
4 anchovy fillets, well drained
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons finely chopped basil
1/4 cup finely chopped fresh Italian parsley
1/4 teaspoon cayenne pepper
1/2 cup olive oil

This and many other wonderful recipes may be found in
The Taste of Summer
by Diane Rossen Worthington from Chronicle Books

Tapenade is to Provence what pesto is to Liguria. This strong-flavored olive paste is excellent as a dipping sauce for raw vegetables. It's also delicious spread on a baguette slice or a cracker, or it can be used to season a sauce or to flavor chicken or fish.

1. Place the olives on a wooden board. With the back of a heavy cleaver, smash them, separating the pit from the olive. Discard the pits.

2. Combine all the ingredients except the olive oil in a blender or food processor. Process until pureed. If necessary, stop the motion and use a rubber spatula to scrape down the sides of the container.

3. With the motor running, slowly add the olive oil, processing until completely absorbed. Taste for seasoning.

4. Refrigerate in an airtight container until needed.

Advanced preparation: This may be prepared 1 week in advance and refrigerated.

Variation: Add 1 can (6/2 ounces) tuna, drained, in step 2.

Makes 1 1/2 cups

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