Tapenade

Whether served as a sophisticated partner for lamb or simply spread on crackers, Neven Maguire's rich black olive tapenade is wonderfully simple
By Neven Maguire
Tapenade
  • Rating:
  • Serves: makes about 300ml
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 250 g pitted black olives, chopped
  • 1 lemon, juice only
  • 3 tbsp capers, drained
  • 6 anchovy fillets, drained and roughly chopped
  • 1 cloves garlic
  • 2 tbsp chopped flat-leaf parsley
  • 120 ml approx extra virgin olive oil

Method

1. Put the olives in a food processor with the lemon juice, capers, anchovies, garlic and parsley. Pulse until just combined.

2. Pour in enough of the olive oil to make a purée. Season to taste and use as required. The tapenade will keep well stored in the fridge in a sterilised jar for up to one week.

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