Name: Black olive tapenade
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cup (240g) seeded black olives; 1 anchovy fillet, drained, rinsed; 1 tablespoon capers, drained, rinsed; 2 teaspoon dijon mustard; 2 tablespoon olive oil; crusty bread, to serve

Ingredients

2 cup (240g) seeded black olives

1 anchovy fillet, drained, rinsed

1 tablespoon capers, drained, rinsed

2 teaspoon dijon mustard

2 tablespoon olive oil

crusty bread, to serve

Method

1.In a blender or food processor, blend or process olives with anchovy, capers and mustard until smooth.

2.With motor operating, add oil in a thin steady stream, processing until tapenade is smooth. Serve with toasted crusty bread.

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats.
Note

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Ingredients

Method

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