Recipe - Provencal Green Olive Tapenade

600 g Green; (or black) olives,
; pitted
80 g Anchovies; well drained
4 lg Garlic cloves
1 tablespoon Capers; rinsed and drained
A lemon; juice of
One fourth teaspoon Cayenne pepper; up to 1/2,
up to
One fourth cup Finely chopped parsley
Up to a cup of olive oil

Puree the pitted olives, anchovies, garlic and capers until finely chopped
then drizzle the olive oil through the feed tube as the machine continues
to puree, stopping when the tapenade has reached the desired consistency.

Mix in the lemon juice and cayenne pepper and arrange on a plate, decorated
with parsley.

Serve with toasted slices of bread or crackers.

Converted by MC_Buster.

Per serving: 188 Calories (kcal); 8g Total Fat; (38% calories from fat);
24g Protein; 4g Carbohydrate; 68mg Cholesterol; 3014mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.