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Olive tapenade
 
Category: Seafood
Yield: 4 servings
 

2 ea Anchovy Fillets

4 tsp

Worcestershire Sauce

1/4 cup

Fresh Parsley, Chopped, OR

1/2 tsp

Salt

3 tbsp

Fresh Basil, Chopped, OR

1 cup

Black Olives, Chopped

1/2 cup

Mayonnaise

4 tsp

Dried Parsley, Crushed

1 tbsp

Garlic, Minced

1 tbsp

Dried Basil, Crushed
 
Procedures
 
  1. Chop and mash the anchovies on a cutting board.
  2. Put them into a bowl and mix with the olives and worcestershire sauce.
  3. Blend in the mayonnaise and add all the rest of the ingredients, blending well.
  4. Cover and chill.
  5. Makes about 2 cups of dip.
  6. Suggested dippers: scallions, french bread, seafood