Recipe

Black olive tapenade

Feb 28, 2010 1:00pm
  • 5 mins preparation
  • Makes 1 Cup
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Ingredients

Black olive tapenade
  • 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

Black olive tapenade
  • 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.

Notes

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.

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