Tapenade
11 Mar 2015
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.
Tips
- You can use a small handful of parsley instead of basil.
- Make it into a dip by blending into a smooth, textured paste.
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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
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