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PrintTAPENADE
Serves :
6
Preparation Time :
Preparation Method :
- Drain the anchovies, reserve the oil from the can. Coarsely chop the fish and place in the blender.
- Add the reserved oil and all the remaining ingredients. Process to a smooth puree.
- Transfer the tapenade to a dish, cover with plastic wrap and chill in the refrigerator until ready to serve.
INGREDIENTS
- 100 grams canned anchovy fillets
- 3 tablespoon cooking oil
- 2 tablespoon lemon juice
- 350 grams black olives, pitted and coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 tablespoon capers, drained and rinsed
- 1 tablespoon Dijon mustard
9 comments for “Tapenade”
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