Tapenade
Background
Tapenade is very popular in France, where it's generally eaten as an appetizer, spread on bread. It can also be used to stuff chicken & vegetables and for various fish dishes. The basic spread is made of black olives, capers anchovies and olive oil, but you can add herbs, garlic, lemon and even brandy to it! This is my favourite version.
Ingredients
- 350g pitted black olives
- 3 Tbsp capers
- 50g anchovy fillets
- 4 Tbsp olive oil
- 1 clove of garlic
- Juice of 1 lemon
- 12 basil leaves
Instructions
- Crush the garlic and finely chop the basil leaves.
- Tip the olives, capers and anchovies into a small food processor, blitz for 10 second. Add the garlic, basil, lemon juices and olive oil to make a rough paste.
- Alternatively, roughly chop the olives and anchovies and using mortar & pestle to make a rough paste.
- Season to taste.
- Serve with fresh baguette slices, toasted ciabatta or crackers.
Tips
- You can use a small handful of parsley instead of basil.
- Make it into a dip by blending into a smooth, textured paste.
Categories
- Meal Type: - Appetizer - Dips - Sauces
- Cuisines: - French
- Occasions: - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Semi-vegetarian
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Grilled Tuna Skewers with Vegetables
This grilled tuna skewer recipe is simple yet full of...
-
Aussie humburger
The Australian burger — better known as the Aussie burger...
-
Easy lentil and sausage salad
This easy lentil and sausage salad is a great way...
-
Chocolate and Almond Cruffin
A cruffin is a delicious hybrid of a croissant and...
Advertise on CookTogether
Recent Posts
-
Sauerkraut
Sauerkraut a simple yet remarkably versatile fermented cabbage, has a...
-
How to make kefir
The exact origin of kefir remains shrouded in mystery, but...
-
Egg muffins
Breakfast is often considered the most important meal of the...
Like Us On Facebook …
