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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