Tuesday, January 27, 2009

olive tapanade


what you need
2 cups good-quality kalamata olives, pitted
4 anchovies, drained
1/2 small garlic clove, chopped
1 1/2 tablespoons capers, drained
2 1/2 tablespoons extra-virgin olive oil
1/2 lemon, juiced

what to do
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth. With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).
Transfer tapenade to a small bowl. Stir in 2 teaspoons lemon juice, or more if desired.
Season with pepper. Transfer to a sterilised glass jar or container.
Pour remaining 2 teaspoons oil over tapenade to cover surface. Store in the refrigerator for up to 7 days.
Tapanade can be made with green olives for a milder flavour, Great spread over crusty bread


3 comments:

  1. Thank you for this one. I love tapanade!

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  2. thanks for this great recipe Joe. My kids just love olive.

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