Tapenade

Submitted by English_Rose

"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."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 10 ounces

ingredients

• 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

[HotPepperRosemaryJe]

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