Recipe - Tapenade Dip

One half (45g) can drained anchovy
fillets
1 tablespoon Drained capers
12 Pimentostuffed green olives
One half teaspoon Seasoned pepper
1/3 cup Olive oil
1 Egg yolk

Blend or process anchovies, capers, olives, seasoned pepper and 2
tablespoons of the oil until well combined. Add egg yolk, blend until just
combined. Add remaining oil in thin stream while the motor is operating.
Refrigerate until served. Good with fresh vegetable sticks.

Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda
Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini