Tapenade

0

Ingredients

  • 225g good black olives, such as kalamata, pitted and diced
  • 3 tbsp capers, drained
  • 8 anchovy fillets
  • 1 garlic clove, minced
  • 125ml good olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp minced fresh thyme leaves
  • 1 tbsp chopped fresh parsley leaves
  • 1 baguette, sliced and toasted

Use imperial measurements

Method

How to make Tapenade

1) Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.

2) Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

3) Serve on toast.

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