Tapenade

Recipe from: February 2010
Tapenade

Ingredients 15
Servings 6
Time 25 minutes

Ingredients

  • 500
    g
    green or black olives
  • 25
    ml
    preserved capers
  • 2–6 anchovy fillets
  • 60
    ml
    olive oil
  • 2 large garlic cloves
  • freshly ground black pepper
  • a squeeze of lemon and fresh thyme
  • savory or rosemary to taste
  • For a more filling version
  • 375
    ml
    pitted black olives
  • a tin of anchovy fillets
  • 60
    ml
    preserved capers
  • 200
    g
    can of tuna, drained
  • 15
    ml
    lemon juice
  • 125
    ml
    olive oil and freshly ground black pepper to taste
 

Method

 
Sometimes you’re stuck with soft olives that still taste fine – they’re just a little bruised. Use them to make tapenade, an olive spread you can flavour any way you like, for example with brandy or mustard. Remove the pips from 500 g green or black olives – it’s a job that requires very little brain power, but lots of patience. Place them in a food processor or mortar. Add 1½ tablespoons (25 ml) preserved capers; 2–6 anchovy fillets; 4 tablespoons (60 ml) olive oil; 2 large garlic cloves, finely chopped; freshly ground black pepper; a squeeze of lemon and fresh thyme, savory or rosemary to taste. Blend or chop until the texture looks right. Leave it in the fridge overnight to allow the flavours to marry, but serve at room temperature. For a more filling version that can be served as a light meal: In a food processor blend 1½ cups (375 ml) pitted black olives; a tin of anchovy fillets (use less if you like); ¼ cup (60 ml) preserved capers; a 200 g can of tuna, drained; 1 tablespoon (15 ml) lemon juice; ½ cup (125 ml) olive oil and freshly ground black pepper to taste. Turn out into a bowl or onto a pretty plate and surround with hard-boiled eggs and vegetables such as radishes, tomatoes, lettuce and baby corn. Serve with home-made bread.
 
 

 

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