Tapenade

Tapenade

By
From
Meat
Makes
1 cup
Photographer
Dean Cambray

This Mediterranean paste can be made with green or black olives, although each version will taste slightly different. Either way, the better the quality of olives you use, the better the end result.

Tapenade is brilliantly versatile: you can use it as a topping for crostini, dollop it onto tomatoes and eggplant before baking them in the oven or drizzle it over roast lamb.

Ingredients

Quantity Ingredient
1 1/2 cups good-quality olives, pitted
2 anchovy fillets
1 tablespoon capers
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more to cover

Method

  1. Roughly chop the olives and anchovies then place them in a food processor with the remaining ingredients. Blitz to a fairly smooth paste, being careful not to overwork it.
  2. Tip the tapenade into a sealable container and cover with a thin layer of oil. Store in the fridge for up to 2 weeks.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again