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Tapenade Recipe | |
French Appetizer | |
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Ingredients:
7 oz stoned nicoise olives*2 anchovy fillets OR 1 oz pine nuts 2-3 tbsp. capers 2 cloves garlic 1/2 cup virgin olive oil freshly ground pepper lemon juice, thyme or basil
Directions:
Put olives, anchovies/nuts, capers and garlic in mortar, processor or blender and pound or process, but the paste should not be too finely ground. Put in a bowl and whisk the oil into the paste, little by little. Add lemon juice and herbs if wished and season to taste. Keeps for a few days in the fridge (keep covered).* or kalamata olives but I use nicoise, as tapenade comes from Provence and Northern Italy | |