Tapenade
5 ingredients
3 steps
Ingredients
- 1 1/2 cups firmly packed drained Nicoise olives (available at specialty foods shops and some supermarkets) or other brine-cured black olives, patted dry
- 4 flat anchovy fillets
- 1/4 cup drained chunk light tuna (preferably packed in oil)
- 3 tablespoons drained bottled capers
- 3 tablespoons extra-virgin olive oil
Directions
-
1Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor puree the olives well.
-
2Add the anchovies, the tuna, the capers, and the oil and puree the mixture well.
-
3Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.
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