I find the easiest way to make Tapenade is to simply run my chefs knife madly through everything on a chopping board
and mix it up in the container I plan to store it in. Perhaps I'm simply too lazy to bother dirtying my food
processor, when rinsing a knife only takes a second.
Either way you choose to mince and mix it up won't effect the delightful burst of Mediterranean flavour it offers
to many foods. Try it spread on crusty bread, dolloped on top of steaks or mixed through vegetables.
- Tapenade
-
- 100 grams of preserved Kalamata Olives, stones removed
- 1 tablespoon of salted capers, rinsed
- 1 or 2 anchovy fillets, minced
- 1 clove of garlic, minced
- a handful of fresh herbs such as parsley, basil and chives
- sea salt and pepper, to taste
- olive oil
- Add the Kalamata olives, capers, anchovy, garlic and herbs to your food processor or blender and pulse to form a
rough paste.
- Add salt and pepper to taste and enough olive oil to form your desired consistency for easily spreading or
dipping.
- Transfer to a serving dish or sterilised jar for storing in the refrigerator for future use.
- Makes approximately 1 cup.
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