Ingredient
1 garlic clove, roughly chopped
Juice of 1 lemon
3 tbsp capers, drained and chopped
6 anchovy fillets in olive oil, drained and chopped
250 g (8 oz) black olives, pitted
20 g (3/4 oz) fresh flat-leaf parsley, roughly chopped
About 3 tbsp olive oil
Salt and black pepper
Preparation
Put the garlic, lemon juice, capers, and anchovies into a food processor or blender, and puree for about 10 seconds until quite smooth.
Add the olives and parsley, and puree again. With the machine running, add enough olive oil to make a paste. Taste the tapenade, and season with salt and pepper if necessary.
Serve at once, or refrigerate in a covered container for up to 3 days and allow to come to room temperature before serving.
1 garlic clove, roughly chopped
Juice of 1 lemon
3 tbsp capers, drained and chopped
6 anchovy fillets in olive oil, drained and chopped
250 g (8 oz) black olives, pitted
20 g (3/4 oz) fresh flat-leaf parsley, roughly chopped
About 3 tbsp olive oil
Salt and black pepper
Preparation
Put the garlic, lemon juice, capers, and anchovies into a food processor or blender, and puree for about 10 seconds until quite smooth.
Add the olives and parsley, and puree again. With the machine running, add enough olive oil to make a paste. Taste the tapenade, and season with salt and pepper if necessary.
Serve at once, or refrigerate in a covered container for up to 3 days and allow to come to room temperature before serving.
