Tapenade From The Silver Palate Cookbook

• 1/2 cup imported black kalamata olive, pitted, can use Alfonso
• 1/4 cup imported green Sicilian olives, pitted
• 4 anchovy fillets
• 1 garlic clove
• 2 tablespoons capers, drained
• 2 tablespoons tuna packed in oil, drained
• 1 tablespoon lemon juice
• 1 cup fresh basil leaf, rinsed and patted dry
• 1/4 cup extra virgin olive oil
• 1/4 cup mayonnaise (optional)

1. Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
2. With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
3. Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.

imported black kalamata olive, olives, anchovy, garlic, capers, tuna, lemon juice, fresh basil leaf, extra virgin olive oil, mayonnaise

Taken from www.food.com/recipe/tapenade-from-the-silver-palate-cookbook-177249 (may not work)