Olive and Anchovy Tapenade
Jean-Michel
Olive and Anchovy Tapenade
1
Olive and Anchovy Tapenade
Tapanade is a great dip or platter component, this one uses anchovies as an additional flavour. Make sure you soak them as required otherwise the result becomes quite unpalatable.
Ingredients
Serves: 4
- 12 anchovy fillets
- 2 garlic cloves, finely diced
- 4 tablespoons capers
- 200g black olives, stone removed
- 2/3 cup (160ml) olive oil
- 1 pinch pepper, to taste
Directions
Preparation:20min ›
Extra time:5hours soaking ›
Ready in:5hours20min
- De-salt and soak the anchovies in cold water for 5 hours. Remove and dry them with paper towel.
- Add the anchovies, garlic, capers, olives, oil and pepper to a blender.
- Blend but for too long as it is better to have small chunks of olives in the tapenade.
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