Thursday, September 9, 2010

Tapenade (Caper and Black Olive Spread)

1 2/3 cups (1/2lb/250 g) Greek -style black olives, pitted
1/2 cups(3 1/2 oz/100g) capers, rinsed and well drained
3 salted anchovies, rinsed and filleted
pinch of Provençal mixed dried herbs
pinch of coarse salt
freshly ground pepper
2 cloves garlic
4-5 tablespoons (2-3 fl oz/60-90 ml) olive oil

Combine the olives, capers and anchovies in a food processor fitted with the metal blade and purée. In a mortar pound together the herbs, salt, a generous grind of pepper and the garlic to form a paste. Add the olive mixture and work together, turning the pestle and adding olive oil, a little at a time, until the mixture is the consistency of a thin paste.

Serves 6

No comments:

Post a Comment