Olive Tapenade

      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

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


Yield: 4 Servings