Recipe Courtesy of:
Exec. Chef Louis Kiefer Jr., Bar Harbor Inn
5 lbs fine chopped tomato
3 ea fine diced red onion
2 ea fine dice cucumber
1/3 cup capers
2 cups fine chopped black olives
1/2 cup chopped fresh basil
4 tbls chopped garlic
1/8 cup lemon juice
1/2 cup olive oil
2 tbls kosher salt
1/8 cup red wine vinegar
Measure, chop all items fine, taste salt and pepper, if needed add olive oil and lemon juice at end.
Summer Terrace Tapenade
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