Olive tapenade

Olive tapenade

By
From
Ben's Meat Bible
Makes
250 g
Photographer
Benito Martin

Tapenade is a classic preparation eaten with grilled red meat and poultry. It’s also great rubbed under the skin of chicken or all over lamb before roasting.

Ingredients

Quantity Ingredient
125g pitted black spanish olives
10g flat-leaf parsley
6 anchovy fillets
1 tablespoon baby capers, rinsed and drained
125ml extra-virgin olive oil
1/2 lemon, juiced
freshly ground black pepper, to taste

Method

  1. Combine all of the ingredients except the pepper in a food processor and process until smooth. Season with pepper to taste.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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