Anchovy tapenade

52saves
5min


67 people made this

About this recipe: Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

Jim Clark

Ingredients
Serves: 6 

  • 1 clove garlic, chopped
  • 400g (14 oz) whole, pitted kalamata olives
  • 1 (50g) tin anchovy fillets, rinsed
  • 2 tablespoons capers
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil

Method
Prep:5min  ›  Ready in:5min 

  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor or blender. Slowly drip the olive oil into the processor while you are blending the ingredients together. Blend until a paste is formed.

Similar recipes

Recently viewed

Reviews (1)

MarissaCeperoVargas
0

Delicious and simple !!!! - 28 Dec 2013

Write a review

Click on stars to rate

More collections