Tapenade

Homemade tapenade is remarkably easy to make and bears little resemblance to that which you find on the supermarket shelves. Spread on thinly cut, toasted baguette for a heady accompaniment to aperitifs, or drizzle over steamed vegetables for a tasty appetizer or lunch.

Category:  Sauces, Dressings & Dips  - 
PrintEmail

Ingredients

For 0 people

Recipe

  • good handful stoned black olives (about 3 heaped dessertspoons)
  • 6 anchovy fillets
  • 1 tsp capers
  • 1 clove garlic
  • 1 dried red chilli, seeds removed
  • 1 tbs olive oil
  • 2 tsp cognac

Tapenade Directions

  1.  
  2. Finely chop the olives, anchovies, capers, garlic and chilli to a rough paste. Tip into a small jar and mix in the olive oil and cognac, leaving to marinate for a few hours at room temperature before serving.
  3.  
  4.  

  5.  
  6. click here for full blog version
Top