Tapenade is named after the Provence word for capers, "tapeno". This is a robust dish that is very addictive, especially when spread on fresh baked sourdough bread. We have also used it to stir through pasta and spread liberally on lamb shoulder before rolling and roasting. It also makes an excellent dip to serve with vegetable crudite.
Ingredients
300gm pitted black olives. We use Kalamata
185gm tuna in oil, drained
30gm fresh basil
15gm drained bottled capers or rinsed salted capers
5 anchovy fillets
1 clove garlic, crushed
grated rind of 1 small lemon
30ml fresh lemon juice
ground black pepper
50ml extra virgin olive oil
Method
Blend all ingredients except the olive oil in a food processor or blender until it becomes a medium coarse paste.
With the food processor running, add the olive oil in a steady stream until amalgamated.
Season to taste.
Store in an airtight container in the refrigerator for up to two weeks.
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