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Olive tapenada

Recipe from: 3 august 2010

Ingredients 8
Servings 6
Time 5 mins

Ingredients

  • 375
    ml
    black olives pitted
  • 125
    ml
    capers rinsed & drained
  • 3
    anchovies fillets rinsed
  • pinch
    dried provencal herbs
  • pinch
    coarse salt
  • Freshly ground black pepper
  • 2
    cloves
    garlic
  • 75
    ml
    olive oil
 

Method

7 mins
 
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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