FEATURE RECIPE
Tapenade

Tapenade

Makes 2 cups as an appetiser.

Serves 6

Cooking Time Prep time 10 mins



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


1 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.


Drink Suggestion Pastis.

RECIPE Andy Harris PHOTOGRAPHY Chris Chen STYLING Andy Harris and Geraldine Munoz DRINK SUGGESTION Max Allen


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