Anchovy Olive Tapenade

    Anchovy Olive Tapenade

    39saves
    5min


    2 people made this

    A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve as an antipasto with pita bread triangles for dipping.

    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

    Directions
    Preparation:5min  ›  Ready in:5min 

    1. 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.

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    Reviews (2)

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    1

    Altered ingredient amounts. I assume you are supposed to cook the anchovies first... how did you do that? - 11 Oct 2010

    1

    Great dip - made it as a precursor to a seafood BBQ and served with lightly warmed pitta bread. - 11 Mar 2009

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