Black olive and anchovy tapenade

    Black olive and anchovy tapenade


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    About this recipe: 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!

    Serves: 4 

    • 12 anchovy fillets
    • 200g pitted black olives
    • 4 tablespoons capers
    • 2 garlic cloves, minced
    • 150ml olive oil
    • black pepper to taste

    Prep:20min  ›  Extra time:5hr soaking  ›  Ready in:5hr20min 

    1. Soak the anchovies in cold water for 5 hours. Remove and dry them with kitchen paper.
    2. 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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