Tapenade

Tapenade

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From
Encyclopedia of Food and Cookery

Whether for a picnic, quick snack or a light lunch there is nothing nicer than a bowl of this delicious paste of olives, anchovies, capers and tinned tuna. Tapenade is all the better for being made a few days ahead and stored airtight in the refrigerator.

Ingredients

Quantity Ingredient
125g black olives
6 anchovy fillets, drained and rinsed
3 tablespoons capers, drained
100g tuna in oil, drained
1 lemon, juiced
80ml olive oil

Method

  1. Stone the olives and crush in a mortar or chop in a food processor. Add the anchovies, capers, tuna and the juice of 1/2 lemon. Pound or process until the mixture has formed a fairly smooth paste.
  2. Still pounding or with the motor still running, add the oil in a slow, steady stream. Taste and add more lemon juice, if liked, to taste. Turn into a small serving bowl, and serve with halved hard-boiled eggs, some crusty bread and a few crisp vegetables.
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