Tapenade

Name: Tapenade
Yield: Makes 600 g/1 lb 5 oz
Cuisine: France
Ingredients: 40 g/1½ oz/2 tbsp capers; 100 g/4 oz fresh anchovies in vinegar, or 50 g/2 oz brown anchovies in oil; 100 g/4 oz fresh anchovies in vinegar, or 50 g/2 oz brown anchovies in oil; 100 g/4 oz fresh anchovies in vinegar, or 50 g/2 oz brown anchovies in oil; 80 ml/3 floz/⅓ cup olive oil; 2 cloves garlic, peeled; 100 g/4 oz fresh anchovies in vinegar, or 50 g/2 oz brown anchovies in oil; 400 g/14 oz/2⅓ cups pitted black olives

Preparation info

Makes
600 g

Difficulty
Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

Ingredients

400 g/14 oz/2⅓ cups pitted black olives
100

Europe
France
Starter
Pescatarian
Gluten-free
Mediterranean

Method

Place all the ingredients except the olive oil in a food processor and purée for 4-5 minutes. Blend in the oil.

Store in an airtight container in the fridge for up to 3 months.