Black olive tapenade

Trish Deseine makes this Provencale appetiser in a blender rather than with a traditional mortar and pestle
By Trish Deseine
Black olive tapenade
  • Rating:
  • Serves: makes about 200ml
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 20-25 black olives, stones removed
  • 4 cloves garlic, roughly chopped, or to taste
  • 1 good splash olive oil
  • 4 anchovies, or to taste
  • 1 small handful capers

Method

1. Put your black olives into a blender then add the garlic, olive oil, anchovy/anchovies, and capers. You will not need to add salt, because the olives, capers and anchovy are salty enough.

2. Whizz until the ingredients are combined, and there you are - it couldn't be simpler. Spread on biscuits or crisp warm toast and serve with a glass of rosé or little aperitif.

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