Tapenade

Use this spread on crisp, toasted French bread slices and serve with dry sherry as an hors d'oeuvre.

Preparation: 15 minutes

Ingredients

  • 1 clove Garlic, crushed
  • Juice of 1 Lemon
  • 3 tbsp Capers, chopped
  • 6 Anchovy fillets, chopped
  • 250g Pitted Black Olives, chopped
  • Small bunch Parsley, chopped
  • Salt and freshly ground Black Pepper
  • 4 tbsp Extra Virgin Olive Oil

Method

  1. Depending on whether you prefer a coarse or smooth texture, either mix everything together and transfer to an airtight container or put everything except the oil into a food processor and blend until smooth.
  2. Then add enough of the oil to make a paste, blend again briefly to mix and transfer the mixture to an airtight container.
  3. Top with any remaining oil.
  4. Use within 1 week.

This recipe is from Preserves by Carol Tennant and published by Simon & Schuster 2009.