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Tapenade

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g pitted black olives
  • 3 Tbsp capers
  • 50 g anchovy fillets
  • 4 Tbsp olive oil
  • 1 clove of garlic
  • Juice of 1 lemon
  • 12 basil leaves

Method
 

  1. Crush the garlic and finely chop the basil leaves.
  2. 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.
  3. Alternatively, roughly chop the olives and anchovies and using mortar & pestle to make a rough paste.
  4. Season to taste.
  5. Serve with fresh baguette slices, toasted ciabatta or crackers.