Thursday, 18 April 2013
Tapenade or Black Olive Dip & Pasta Sauce
Tapenade is a Provencal dish. A salty tangy olive paste to be eated with crudites or crusty french bread. It is also a quick pasta sauce.
1 small jar or tin of pitted black olives (80g drained weight)
1 small garlic clove
2 anchovy fillets
2 tsp capers
Sprig of thyme or pinch of dried
1 tsp dijon mustard
1 tbsp brandy (optional!)
2-3 tbsp olive oil
Place all ingredients in a mini food processor and blend until smooth. Add a little more olive oil or brine from the capers if you want a looser consistency.
Tip: if like me you buy tins of anchovies, put the remaining anchovies in the smallest sealable pot you can find (I use the jar from some anchovies bought a few years ago so I know at a glance what is in it) and cover with the oil from the tin and extra olive oil if needed. They will keep forever like this, well almost.
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