tapenade

Name: tapenade
Ingredients: 1 lb large plump ripe olives (they should be slightly wrinkled, cured in oil rather than brine); 1 (2 ounce) can anchovies packed in oil; 2 cloves garlic, peeled and slightly crushed; 3 tablespoons capers, preserved in vinegar,well drained; 3 tablespoons best quality extra virgin olive oil; fresh ground black pepper

6 ingredients

9 steps

Ingredients

1 lb large plump ripe olives (they should be slightly wrinkled, cured in oil rather than brine)
1 (2 ounce) can anchovies packed in oil
2 cloves garlic, peeled and slightly crushed
3 tablespoons capers, preserved in vinegar,well drained
3 tablespoons best quality extra virgin olive oil
fresh ground black pepper

Directions

1

Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed.
2

Put the olive meat into a food processor fitted with the metal blade.
3

Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill.
4

Pulse with on/off switch to blend the ingredients together all at once.
5

Keep this preparation brief so that the puree retains a coarse texture.
6

Tips: 1.
7

To store the Tapenade for future use, pack it in small jars (preferably glass).
8

Cover jars tightly and refrigerate.
9

[I've known it to keep as long as 2 months].