Tapenade

Tapenade

This is a classic spread made from olives from the south of France.

In this recipe we are using black olives, but if you prefer a green tapenade, just use green olives.


Servings: For 6 People

Level: Very Easy

Preparation time: 15 minutes

Cooking time: 0


Ingredients:

400g Stoned black olives (if you can’t get stoned olives – take the stones out yourself but ensure the total weight of olives is 400g after destoning)

200g Capers

4 Fillets of anchovies in olive oil

1 Clove of Fresh Garlic

1 tsp. Chopped fresh thyme

1 Tbsp Freshly squeezed lemon juice

10 Fresh black peppercorns

Olive oil


Preparation:

Drain the anchovy fillets and put them in fresh water for 30 minutes to remove some of the salt.

Peel and chop the garlic clove, mix well in a blender with the peppercorns, when well mixed, add the olives and the capers.

Drain and dry the anchovies with kitchen paper , add them to the mixture and blend, adding the lemon juice and about a tablespoon of olive oil.

Blend together when the mixture turns into a smooth paste with no large lumps.

Put the tapenade into a covered serving dish or jam jar and refrigerate for about 2 hours.


Serve on grilled crusty bread for a delicious canapé to accompany an apéritif.

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