Tapenade

Name: Tapenade
Yield: Makes 500 ml
Ingredients: 250 g black or green olives, pitted; 2 small cloves garlic, minced; 250 g black or green olives, pitted; 25 g salted Aeolian capers, washed; 60 g anchovy fillets; 1 tablespoon chopped parsley leaves; 1 tablespoon fresh green peppercorns; 150 ml extra virgin olive oil; ¼ teaspoon chilli powder

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I use large fleshy olives (either black or green) to make this Mediterranean condiment.

Ingredients

250 g black or green olives, pitted
2 small cloves garlic, minced
60

Condiment
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Blend all the ingredients together to make a fine paste, adding the oil gradually. Keep in the refrigerator for up to 2 weeks.