Anchovy Olive Tapenade

    (1)
    5 minutes

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


    2 people made this

    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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