Tapenade


You'll need

300 gm (2 cups) pitted black Kalamata olives 6 anchovy fillets, coarsely chopped 50 gm (¼ cup) small salted capers, rinsed and drained 1 tbsp thyme, finely chopped 60 ml (¼ cup) olive oil 1 lemon, juice only To serve: sourdough toast

Method

  • 01
  • Process olives, anchovy, capers and thyme in a food processor until well combined (3-4 minutes). With motor running, add olive oil and lemon juice and process until a smooth paste forms (1-2 minutes). Serve tapenade with sourdough toast.

At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

Drink Suggestion

Pastis.

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