Name: Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 300 gm pitted black Kalamata olives (2 cups); 6 anchovy fillets, coarsely chopped; 50 gm small salted capers, rinsed and drained (¼ cup); 1 tbsp thyme, finely chopped; 60 ml olive oil (¼ cup); 1 lemon, juice only; To serve: sourdough toast

Makes 2 cups as an appetiser.

Ingredients

300 gm pitted black Kalamata olives (2 cups)

6 anchovy fillets, coarsely chopped

50 gm small salted capers, rinsed and drained (¼ cup)

1 tbsp thyme, finely chopped

60 ml olive oil (¼ cup)

1 lemon, juice only

To serve: sourdough toast

Method

Main

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. Drink suggestion by Max Allen
Notes

Styling by Andy Harris

Styling by Geraldine Muñoz

Ingredients

Method

Main

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