Olive, Peppadew and caper tapenade

Recipe from: 11 June 2015
recipes, olives, starters

Ingredients 4
Servings
Time 00:10
  • 2
    cup
    dried olives
  • 1
    cup
    Peppadews
  • 6
    cloves garlic, finely chopped
  • 4
    Tbs
    capers
 

Method

 

If the olives are very dry, steep them in olive oil before making this.

Blitz all ingredients in a food processor until you have a fairly smooth paste. Don’t overwork it as you do need some texture. This is an alternative to a traditional anchovy-driven tapenade but you can add a tablespoon of chopped anchovies if you like.

Store in an airtight container in the fridge.

Recipe reprinted with permission of Tony Jackman.
 
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Read more on: sauces  |  olives  |  recipes
 

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