Tapenade

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