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Olive tapenada

6 servings Prep: 5 mins, Cooking: 7 mins
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A traditional sauce, made with fresh, flavoursome ingredients.

By Food24 August 03 2010
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Olive tapenada
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Ingredients (8)

375 ml olives — black, pitted
125 ml capers — drained and rinsed
3 anchovy fillets
dried provencal herbs
sea salt
black pepper — freshly ground
2 garlic — cloves
75 ml fresh chillies — 573
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Method:

Combine the olives, capers and anchovies in a food
processor and purée.

In a pestle and mortar pound together the herbs, salt, pepper and garlic to form a paste.

Add the olive mixture and work together with the
pestle.

Add the olive oil a
little at a time until you have the desired consistency.

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