Black Olive Tapenade

Name: Black Olive Tapenade
Prep time: 20 min
Total time: 20 min
Yield: 6 people
Cuisine: French
Ingredients: 200 g, pitted Black olives; 4 to 5 Anchovy fillets; 2 tbsp Capers; 1 clove Garlic; 2 to 3 tbsp Olive oil; 1 tsp Lemon juice; to taste Black pepper

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Black olive tapenade is punchy, salty and deeply savoury, which is exactly why it works so well in small amounts on bread. One spoonful gives toast or sandwiches instant Mediterranean character.

Serves: 6 people

Preparation time: 20 min

Ingredients

Black olives – 200 g, pitted
Anchovy fillets – 4 to 5
Capers – 2 tbsp
Garlic – 1 clove
Olive oil – 2 to 3 tbsp
Lemon juice – 1 tsp
Black pepper – to taste

Method

STEP 1
Place the olives, anchovies, capers and garlic in a small food processor.
STEP 2
Pulse everything together while adding enough olive oil to make a coarse but spreadable paste.
STEP 3
Season with lemon juice and black pepper, tasting carefully because the olives and anchovies already bring salt.
STEP 4
Spread the tapenade thinly on toast or use it as a flavour booster under cheese, tomatoes or grilled vegetables.