Tapanade (black Olive Paste)

6 Anchovy fillets
Milk; for soaking
2 tb Anchovy paste
1 c Pitted gaeta; calamata or black olives
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

Soak the anchovy fillets in milk overnight. Pat dry with paper towels.

In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped.

This recipe yields 2 cups.

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