Tapenade

English_Rose's Note:

A recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled fish. Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 8oz pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on fish fillets or grilled meat. It keeps for ages in the fridge.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 10 ounces

• 10 ounces black olives, pitted
• 2 tablespoons capers, rinsed and well drained
• 2 anchovies
• 1 garlic clove, peeled and crushed
• 1 sprig fresh thyme, leaves picked from the stalks
• 4 tablespoons olive oil

Directions:

1. Put all the ingredients into the bowl of a food processor or blender and blend together for us long or as little as you like, depending on whether you prefer a chunky or fine texture.

Reviews

[HotPepperRosemaryJelly]

I love this! I make a similar recipe only I use oregano! I love it on fresh Italian bread slices toasted!