Tapenade

Name: Tapenade
Ingredients: 3 tbsp. extra virgin olive oil; 1 garlic clove, finely chopped; 1/2 fresh red chilli, sliced; 3 tbsp. capers, finely chopped; 1 tin 50g anchovy fillets, reserve the oil; 250g Spanish black olives, such as Aragon, pitted; 1 tbsp. oregano, chopped; 2 lemon,; to taste; Sea salt and freshly ground black pepper

10 ingredients

5 steps

Ingredients

3 tbsp. extra virgin olive oil
1 garlic clove, finely chopped
1/2 fresh red chilli, sliced
3 tbsp. capers, finely chopped
1 tin 50g anchovy fillets, reserve the oil
250g Spanish black olives, such as Aragon, pitted
1 tbsp. oregano, chopped
2 lemon,
to taste
Sea salt and freshly ground black pepper

Directions

1

In a saucepan heat the olive oil over a medium heat and fry the garlic and chilli until the garlic is a nice golden colour.
2

Leave to cool.
3

Put all the ingredients together in a food processor and blend.
4

Normally I use the oil from the anchovies.
5

Be careful with the salt seasoning as the anchovies and the capers are quite salty.