Tapenade
This traditional regional condiment is made with black olives, anchovies, capers and tuna. Delicious when spread on toasts as an aperitif, is a versatile dish and is delicious in salads, with cold meat or grilled fish.
Ingredients
150g anchovies,
300g black olives, pitted
100g tuna (natural, not preserved in oil)
2 tablespoons capers
1 soupspoon of French mustard,
A small bouquet of parsley finely sliced
½ lemon, juice
2 cloves of garlic
7 soupspoon of olive oil,
½ teaspoon. chopped thyme
Freshly ground black pepper
Cayenne pepper (optional)
Instructions
Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.
It can be frozen and kept for months.
Easy, appetizers, condiments, sauce
This traditional regional condiment is made with black olives, anchovies, capers and tuna. Delicious when spread on toasts as an aperitif, is a versatile dish and is delicious in salads, with cold meat or grilled fish.
Ingredients
150g anchovies,
300g black olives, pitted
100g tuna (natural, not preserved in oil)
2 tablespoons capers
1 soupspoon of French mustard,
A small bouquet of parsley finely sliced
½ lemon, juice
2 cloves of garlic
7 soupspoon of olive oil,
½ teaspoon. chopped thyme
Freshly ground black pepper
Cayenne pepper (optional)
Instructions
- Clean the anchovies with cold water.
- Mince the garlic.
- Put the garlic, olives, capers, anchovies, parsley and tuna in a food processor or blender.
- Grind to a rough paste.
- Transfer to a small bowl and add mustard, thyme, pepper, cayenne, lemon.
- Pour in the olive oil in a thin stream while simultaneously mixing with a fork.
Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.
It can be frozen and kept for months.
Easy, appetizers, condiments, sauce