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Old 09-28-2006, 05:47 PM   #1
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Tapenade

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.

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Old 09-28-2006, 07:10 PM   #2
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Scotland eh... do you make cullen skink?
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Old 09-28-2006, 09:58 PM   #3
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Quote:
Originally Posted by Ishbel
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...
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Old 09-28-2006, 10:18 PM   #4
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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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Old 09-29-2006, 03:15 AM   #5
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Quote:
Originally Posted by Hopz
Scotland eh... do you make cullen skink?
Doesn't every Scot?
Cullen Skink - Scottish fish soup
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