Anchovy Olive Tapenade
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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.
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
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender.
- Add the olive oil in a stream with the motor running to form a coarse paste.
Altered ingredient amounts.
I assume you are supposed to cook the anchovies first... how did you do that?
- 11 Oct 2010
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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