Black olive and anchovy tapenade
(2)
5 hours 20 min
Easy recipe to make but do not forget to soak the anchovies for 5 hours. I wanted to save time one time and made the recipe without soaking the anchovies... sadly it was so salty we could not eat it!
ryanm
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Ingredients
Serves: 4
- 12 anchovy fillets
- 200g pitted black olives
- 4 tablespoons capers
- 2 garlic cloves, minced
- 150ml olive oil
- black pepper to taste
Method
Prep:20min ›
Extra time:5hr soaking ›
Ready in:5hr20min
- Soak the anchovies in cold water for 5 hours. Remove and dry them with kitchen paper.
- Place the anchovies, garlic, capers, olives, oil and pepper in a blender. Blitz in short bursts, taking care to not mix for too long as it is better to have small chunks of olives in the tapenade.
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