Tapenade

Name: Tapenade
Ingredients: 1 egg yolk; 6 oz/175 g black olives, weighed when stoned; A squeeze of anchovy paste; 1 garlic clove, skinned and chopped; ¼ pint/140 ml olive oil; Juice of half a juicy lemon; Freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

How many this serves does depend on the appetites of those consuming it! This amount is enough, however, to serve with Roast Red Pepper Mousses.

Ingredients

6 oz/175 g black olives, weighed when stoned
1 egg yolk

Sauce
Fish course
Pescatarian
Gluten-free
Winter

Method

Put the stoned black olives into a food processor and whiz. Add the egg yolk and the garlic, and the anchovy paste, and whiz again. Still whizzing, add the oil, a drip at a time to begin with, then in a steady trickle, till it is all incorporated. Whiz in the lemon juice, and season to taste with black pepper.

Tapenade will keep in a covered bowl in the fridge for up to 5 days.