Another Black Olive Tapenade Recipe |
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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used. Ingredients:
400 g kalamata olives, pitted |
2 garlic cloves, crushed |
2 anchovies packed in oil, drained |
2 tablespoons capers in brine, rinsed & squeezed dry |
2 teaspoons chopped fresh thyme |
2 teaspoons dijon mustard |
1 tablespoon lemon juice |
60 ml olive oil |
1 tablespoon brandy (optional) |
Directions:
1. Place all ingredients in a food processor and whizz until smooth.
2. Taste, and season with salt & freshly ground pepper if desired.
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