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Anchovy Olive Tapenade
Recipe by:
Jim Clark
A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve with pita bread triangles for dipping.
Ready in 5 minutes
Saved as a favourite by 34 cook(s)
Ingredients
Serves: 6
- 1 clove garlic, diced
- 2 3/4 cups whole, pitted kalamata olives
- 50g anchovy fillets, rinsed
- 2 tablespoons capers
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
Similar Recipes
Preparation method
Prep: 5 minutes1.
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender.
2.
Add the olive oil in a stream with the motor running to form a coarse paste.
Provided by: Allrecipes
Last updated:
29 Apr 2013
Reviews
Altered ingredient amounts.
I assume you are supposed to cook the anchovies first... how did you do that?
Posted:
11 Oct 2010
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Easy
Great dip - made it as a precursor to a seafood BBQ and served with lightly warmed pitta bread.
Posted:
11 Mar 2009
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