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tapenade dip (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

This can be used as a dip or to stuff mushrooms, sun-ripened tomatoes or thin it slightly and toss with cold pasta. From The Silver Palate Cookbook by Julee Ross and Sheila Lukins, still and always two of my favority healthy chefs.

(1 rating)
prep time 20 Min
method No-Cook or Other

Ingredients For tapenade dip (sallye)

  • 1/2 c
    imported black olives, pitted
  • 1/4 c
    imported green olives, pitted
  • 4 md
    anchovy fillets
  • 1 clove
    garlic
  • 2 Tbsp
    capers, thoroughly drained
  • 2 Tbsp
    oil-packed tuna, drained
  • 1 Tbsp
    lemon juice
  • 1 c
    fresh basil leaves, rinsed and patted dry
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    mayonnaise (dukes, hellmans or homemade optional)

How To Make tapenade dip (sallye)

  • 1
    Combine black and green olives, anchovies, garlic, capers, tuna, lemon juice and basil in food processor. Process until smooth
  • 2
    With the motor still running, drizzle in the oil then add the mayonnaise and blend until a nice fluffy sauce. Taste and correct seasoning as necessary
  • 3
    Scrape dip into a serving bowl and cover. Refrigerate until ready to serve Tapenade will keep refrigerated for up to a week
  • 4
    Note: If fresh basil is not available, substitute 1 cup fresh parsley and 2 teaspoons dried basil. Good served with pita chips, individual leaves of endive as scoops, or garlic rounds
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