Tapenade

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Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
225g black olives (stoned)
1 garlic clove (crushed)
50g anchovy fillets
25g capers (salted - washed to remove salt and then patted dry)
2 tbs EVOO
1 teaspoon lemon juice
Freshly ground black pepper, to your taste

Place olives, garlic, anchovies and capers into a food processor and blitz to puree. Whilst motor is running, add olive oil slowly until mix is pliable. If it is too 'stiff', then add a laittle more oil. Add the lemon juiced and season to taste with pepper.

This will keep for about a week in the fridge.

Great spread on toast, or I like serve it with fish fillets, eg red mullet.
 
Ishbel said:
225g black olives (stoned)
1 garlic clove (crushed)
50g anchovy fillets
25g capers (salted - washed to remove salt and then patted dry)
2 tbs EVOO
1 teaspoon lemon juice
Freshly ground black pepper, to your taste

Place olives, garlic, anchovies and capers into a food processor and blitz to puree. Whilst motor is running, add olive oil slowly until mix is pliable. If it is too 'stiff', then add a laittle more oil. Add the lemon juiced and season to taste with pepper.

This will keep for about a week in the fridge.

Great spread on toast, or I like serve it with fish fillets, eg red mullet.

Wonderful stuff!
I make it without the anchovies, and it keeps for months in the fridge - don't know whether the little fishies make a difference...
 
I love olive tapenade and make it often -- great as an appetizer or as a spread on any kind of sandwich (except peanut butter and jelly!?)! I have never used anchovies in my tapenade, but may just try adding some next time! I like to use Greek kalamata olives and Spanish green olives as well as a little roasted red bell pepper. Thanks for the recipe!
 

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