Tapenade with anchovy fillets

    (5)
    5 min

    Tapenade with black olives and anchovy fillets can be stored in the fridge for up to a week but ours usually vanishes within a day or two.


    1 person made this

    Ingredients
    Serves: 6 

    • 8 anchovy fillets
    • 150g pitted black olives
    • 2 tablespoons capers, drained
    • 1 tablespoon fresh lemon or lime juice
    • 1/2 tablespoon Dijon mustard
    • pepper
    • 6 tablespoons extra virgin olive oil

    Method
    Prep:5min  ›  Ready in:5min 

    1. Add all the ingredients except the oil to the food processor. Chop while slowly adding the oil in a thin stream till it forms a smooth paste.

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