Title: Tapenade
 Categories: New, Text, Import
      Yield: 1 Servings
 
      6    Anchovy fillets, soaked in
           -milk overnight, patted dry
      2 tb Anchovy paste
      1 c  Pitted olives (Gaeta,
           -Calamata or black)
    1/4 c  Capers, roughly chopped
      3 tb Dijon mustard
      3 tb Red wine vinegar
    1/2 c  Extra virgin olive oil
    1/2 sm Red onion, roughly chopped
 
  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.
  
  Yield: 2 cups