Tapenade

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 400
    g
    stoned black olives
  • 6
    anchovy fillets, chopped
  • 4
    cloves garlic, chopped
  • 10
    sage leaves
  • 12
    capers, chopped
  • 100
    ml
    olive oil
  • salt and freshly ground black pepper
  • 10
    ml
    fresh thyme and rosemary
  • 1
    lemon, juice
 

Method

 
1. Place olives, anchovies, garlic, sage and capers into a food processor and purée. With the motor running, gradually add olive oil until purée is thick and creamy. 2. Season with salt, black pepper, herbs and lemon juice to taste, and purée further. To serve: Spread tapenade on canapés and garnish with smoked trout fillets.
 

 

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