Name: Tapenade
Prep time: 10 min
Total time: 10 min
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

Tapenade

11 Mar 2015

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

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.