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Tapenade

Australian Gourmet Traveller French recipe for tapenade.

By Andy Harris
  • Serves 6
  • 10 mins preparation
Tapenade
Tapenade

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.

Notes

Drink Suggestion: Pastis. Drink suggestion by Max Allen

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  • Author: Andy Harris