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| Tapenade |
ingredients
- 50g/2oz canned anchovies in
- olive oil
- 250g/9oz pitted black olives
- 2 tablespoons capers, rinsed and drained
- 4 tablespoons extra virgin
- olive oil
- squeeze of lemon juice
- 1 baguette, sliced and toasted
serves 12
- Put the anchovies, capers and olives into a blender, and chop for a minute or so.
- With the motor running, gradually add the olive oil in a thin constant stream, then add the lemon juice.
- Transfer to a bowl and chill until needed. Serve on freshly toasted slices of baguette.
- Note?Tapenade makes a good spread with other ingredients on sandwiches such as muffuletta, panini or focaccia; it can also be used as a condiment. It will keep for up to 2 weeks stored in a glass screwtop jar in the refrigerator.
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