I made a double batch of tapenade to have on hand when we sailed from Langkawi to Phuket. As we were island hopping, we were often at our destination in time for lunch. Our lunches for this trip consisted of Chinese tea eggs, salami, smoked duck, pickled vegetables, tomato, cucumber, cheese, crackers etc…. and this yummy tapenade!
I love the saltiness of tapenade. And it has all my favourite ingredients in this one little dish. I keep my tapenade a little chunky. Of course, you can puree it to make it more spreadable.
Black Olive Tapenade
Ingredients
2 jars of pitted black olives (345g jars – drained weight about 170g)
2 cloves of garlic
2 tablespoons of capers, drained
1-2 fillets of anchovy
1 teaspoon lime juice
5 tablespoons of olive oil
1 tablespoon chopped basil
Method
Rinse the olives and place them in a food processor with the capers, anchovy and lime juice. Blending the ingredients for a minute. Then gradually add the oil as you continue to vitamize the ingredients. Stop the food processor when you have the consistency you want. I then stir in the basil. Store in glass jars in the fridge.
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