Yields: Approx. (400 ml)
Components
225 gr – pitted black olives – (Greek Kalamata or dried Moroccan)
50 gr – anchovy filets
2 pcs – minced clove garlic
60 ml – olive oil
50 gr – capers
Method
1. Assemble and prepare all mise en place.
2. Remove pits from olives.
3. Place all ingredients in food processor.
4. Blend until smooth.
5. Taste and adjust flavourings – if needed. It’s important to establish the correct consistency at this stage.
6. Store in a sealed container.
* Notes – Keep product refrigerated and covered with olive oil until needed.
Enjoy ! ADB
Tapenade can be made by using both high quality green and black olives. Use good quality olives and olive oil to improve the overall flavour and texture of the tapenade.