Black Olive Tapenade

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   ["NOTE: Use canned, pitted small black olives and measure before chopping.", "Chop olives and garlic together in a food processor.", "Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce.", "Process until smooth.", "Scrape mixture into bowl.", "Pour 2 tsp.of olive oil on top.", "DO NOT STIR!", "Cover tightly and chill 6 or more hours.", "This is very important to allow the flavors to blend and mellow.", "Stir well before serving with crusty bread, crackers or ""dipping"" vegetables.", "Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container."]

* Per serving · 4 servings · Values may vary.

No additional tips available.