Olive Tapenade Recipe

INGREDIENTS:
2 ea Anchovy Fillets
1 c Black Olives; Chopped
4 ts Worcestershire Sauce
1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR
4 ts Dried Parsley; Crushed
1/2 ts Salt
1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR
1 tb Dried Basil; Crushed
DIRECTIONS:
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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Penne With Tomato, Black Olive And Feta Recipe

INGREDIENTS
1 lb Penne or Fusilli
1/2 c Feta Cheese, crumbled
1 tb Olive Oil
1/2 c Parsley, fresh, chopped
1 ts Garlic, minced
2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges
1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 2 teaspoons of dried basil can be used instead of the fresh stuff.
DIRECTIONS
In a large pot of boiling water, cook pasta until al dente (tender but
firm).
Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic.
Add tomatoes and cook, stirring, for 3 mins or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
Serves 4.
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