Olive tapenade recipe

Try this healthy olive tapenade recipe for your next indulgent moment with friends or just for you. 



2 cups brine cured olives, pitted

4 anchovies, drained

1 small garlic clove, chopped

2 tablespoons capers, drained

2 1/2 tablespoons extra-virgin olive oil

1/2 lemon, juiced

Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth.

While processing, slowly add oil continuously, until mixture forms a thick, smooth paste. Stir in lemon juice and season with pepper.

Transfer in a serving bowl and drizzle a tablespoon of oil over the top. Alternatively to keep for longer, transfer into a sterilised glass container, pour in olive oil to cover mix. Tapenade can be stored in the refrigerator for up to 7 days.


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