Name: Tapenade
Yield: Makes about 350 g (12 oz)
Cuisine: United Kingdom
Ingredients: 1 small garlic clove, crushed; 225 g (8 oz) black olives, stoned; 25 g (1 oz) capers, drained; 50 g (2 oz) tinned anchovy fillets, drained; 1 teaspoon lemon juice; 2 tablespoons olive oil; freshly ground black pepper

Preparation info

Makes about
350 g

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

Tapenade comes from the word tapeno with means ‘caper’ in Provençal. This paste is absolutely delicious and can be used for so many things. I like to spread it on toast to serve with the red mullet dish, left, but it is also great just to have on toast as a snack with drinks.

Ingredients

225 g (8 oz) black olives, stoned
1 small garlic clove, crushed

Method

Place the olives, garlic, anchovies and capers into a food processor and blitz to a purée. While the motor is still running, slowly add the olive oil until the mix is pliable. You may need a little more olive oil. Add the lemon juice and season to taste with pepper. The tapenade is now ready to use o

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Tapenade

Ingredients

Method

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