Tapenade

Submitted by Chrissyo

"A delicious olive and caper spread. It's quick and easy to prepare, and is ideal to serve with pre-dinner drinks. Try a healthy dollop of tapenade goes wonderfully well with grilled fish, such as a snapper cutlet or tuna steak."

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 1 small bowl

ingredients

• 150 g good quality black olives, pitted
• 2 tablespoons small capers
• 8 good quality anchovy fillets
• 1⁄2 lemon, juice of
• 1⁄2 teaspoon Dijon mustard
• black pepper, freshly ground
• 100 ml olive oil

directions

1. Squash the olives to remove the seeds.
2. Put the olive flesh and the capers in a blender or food processor.
3. (Note: if the capers are salted, rinse them first.) Pour boiling water over the anchovy fillets and leave for about 10 minutes, to remove some of the oil and salt.
4. Add the drained anchovy fillets, lemon juice, Dijon mustard and black pepper to the blender.
5. Blend until chunky, then add olive oil and blend further until the desired consistency is reached.
6. Put the tapenade into a bowl and serve.
7. Try it with sourdough bread, bruschetta, focaccia, or anything char-grilled.

Reviews

[Margie Brock]

This one was great. Just the right balance and very easy as well. It was a winner at the progressive dinner. Thanks so much. Margie