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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Basil Tapenade


1 cup black olives

1 1/2 ounces anchovies, drained and patted dry

1 tsp Dijon mustard

2 Tbl capers

2 Tbl freshly squeezed lemon juice

2 Tbl brandy

3 Tbl olive oil

1/2 tsp black pepper

1 cup Pesto (page xxx)

1/2 of 10-ounce can Rotel tomatoes, drained


Blend the first olives, anchovies, mustard, capers, lemon juice, and brandy in a food processor until the mixture gets smooth. Slowly add olive oil and garlic and blend. Add pesto and tomatoes, and pulse until ingredients are incorporated into a smooth, spreadable sauce.

Can be stored in refrigerator for up to 1 week.

Yield: 3 cups

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